For dinner this evening I made pork cutlets on a bed of creamy polenta, broccoli rabe and roasted tomatoes with a balsamic glaze.
This was pretty easy to make. And yes indeed quite fattening, but over the top delicious and something good to indulge in once in a while. The rest of the week I’ll be eating carrot sticks (more than likely smothered in blue cheese dressing ha ha ha).
Here is how I did it.
I used a meat tenderizer to flatten out the pork cutlets and then I breaded them with flour, egg, and seasoned bread crumbs. I fried them quickly in hot oil.
I made the polenta with warm milk, butter and parmesan. Polenta can be tricky. Follow the directions. I always add polenta a bit at a time to the warm liquid because it becomes thick quickly, wait before you add more, give it few minutes. For this dish the polenta should be smooth.
The broccoli rabe was sautéed in olive oil with garlic and a red chili pepper from my father’s garden. You’ll have to find your own chili peppers because my dad doesn’t give them away. I had to snatch the one I used when he wasn’t looking.
I quartered a few tomatoes and roasted them in the oven with olive oil and salt.
Here is how I did it, I’ll let the photos tell the story.