If you like Italian dishes, you might like this recipe for Pork Cutlets Parmesan instead of using veal. It’s just as tasty and so easy to make. With fall temperatures cooling off a bit now, you might like to make these Chocolate Oatmeal Crispies cookies to warm your kitchen as well the hearts of those in your family. They’re so crunchy and delicious.
Pork Cutlets Parmesan
1/2 cup dry Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 egg
4-5 pork cutlets
2 tablespoons vegetable oil
1/2 cup tomato sauce
1 (8-ounce) package of shredded mozzarella cheese
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, salt, pepper and paprika.
In another bowl, beat egg and dip each pork cutlet in egg, then coat with crumb mixture on each side.
In a skillet, cook cutlets in oil over medium heat for about 6 minutes on each side or until juices run clear.
Top each cutlet with tomato sauce and sprinkle 2 big tablespoons of cheese; cover and simmer for about a minute or until cheese is melted. (You won’t need to use the entire bag of cheese.) Makes 4-5 servings.
Chocolate Oatmeal Crispies
1 regular size box of chocolate cake mix (or devil’s food cake mix)
1 cup of Cocoa Puffs cereal
1 cup quick-cooking rolled oats
1 cup chopped nuts (your choice)
1 cup margarine or butter, softened
2 eggs
1 (6-ounce) package (or 1 cup) chocolate chips
Heat oven to 350 degrees.
In a large bowl, combine all ingredients; blend well.
Drop dough by teaspoonful onto ungreased cookie sheets.
Bake at 350 degrees for 12-15 minutes or until set.
Cool 1 minute; remove from cookie sheets.
Makes about 4 dozen cookies.
