Tuesday, July 3, 2012

Buncto - #80 Pork Cutlet with Veggie Cajun Rice

Simple PORK CUTLET with rice.
American Breadcrumbs are unlike Japanese Breadcrumb; there are very fine and feels more like biscuits crumbs!
I tenderized the pork chop by pounding it with the back of my knife.
Dunk them in flour, then egg and breadcrumbs.
And panfry them ...
Sliced them and add them to rice.
I added brocolli and carrots into rice with cajun seasonings.
Hubba says the pork chop tasted fine by itself and so I didn't add in sauce.

Simple but alot of plates to wash hahaha ~

No comments:

Post a Comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...