Monday, October 4, 2010

Pork Cutlets with Noodles

This month's Real Simple magazine has a section of easy menus for the entire month. Quite a few looked delicious, so expect to see more posts from this magazine. This recipe comes together quickly and has a nice Asian flavor (the original title calls it spicy noodles, but no one in my family felt it had much heat). It uses Udon noodles, which add a nice texture and soak up flavor. Overall, I would say this is a filling and different week night hit.

Pork Cutlets with Noodles
(taken from the October 2010 Real Simple Magazine)

4 cups low sodium chicken stock (since all the liquid is soaked up by the noodles, make sure to use low-sodium broth or use a mixture of broth and water)
1 inch piece of fresh ginger, peeled and sliced
1/2 pound udon noodles (found in the Aisan section of grocery stores, or at specialty markets)
1/2 pound mushrooms, de-stemed, and sliced (I used regular white mushrooms, but shiitake would also work)
1 red jalapeno, seeded and sliced thin
4 thin pork cutlets (about 1/2 inch thick)
Salt and pepper
1/4 cup flour
1 large egg beaten
3/4 cup panko bread crumbs
2 tablespoons cooking oil
2 green onions sliced (I absolutely hate green onions, so I left them out)

In a  large pot, bring the broth and ginger to a boil. Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are almost done (about 6 minutes). Add the mushrooms and jalapenos and simmer until mushrooms are done. Stirring to avoid the noodles sticking to the pan.

While the noodles are cooking, cook the pork. Season the pork with salt and pepper. Coat with flour, then egg, then panko bread crumbs.  Heat oil in a large skillet over medium heat. When the oil is hot, cook the pork for about 2-3 minutes on each side, or until nicely browned and cooked through.

Dish out the noodles and top with slices of pork. Sprinkle with green onions, if desired, and serve.

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