Today has been a lazy Sunday for us… which is rare! As the afternoon came around, I was still stuck on what to make for dinner. The main part of our dinner included pork so at least I had a start. Again with my creative cap on, I figured it would be best to use up some leftovers: garden vegetable crackers, fontina cheese, and balsamic reduction I made previously. Before I knew it, dinner was on the table and it truly was fantastic! For dinner, we had cracker-fontina crusted pork cutlets, oven roasted asparagus and balsamic cremini orzo. Here is my recipe for cracker-fontina crusted pork cutlets:
pork cutlets or paillards
seasonings to taste: salt, pepper, garlic powder, onion powder
freshly grated fontina cheese
crushed crackers or breadcrumbs of your choice (I used garden vegetable flavored crackers)
1 egg, scrambled
Preheat oven to 350.
Season pork with seasonings on both sides.
Combine cheese and crackers to form the crust mixture.
Dip seasoned pork in scrambled egg.
Roll dipped pork in crust mixture until fully coated.
Place crusted pork on greased baking sheet.
Drizzle a little olive oil over the top of the pork.
Bake for 20-25 minutes or done, depending on thickness.