The past couple of months we have been eating out a lot because of our crazy schedules, hectic entertaining plans and well, sadly it was all out of convenience. This month and going forward, I’m making more of an effort in having meals or ingredients ready to cook after work. So far, this week has been good… let’s just hope it continues!
Tonight’s meal was whatever I could make with pork cutlets. It was the first thing I grabbed this morning to defrost while I was at work. So when I got home, I didn’t have a clue what to make. I was thinking of making a chicken scallopini dish so I just altered the recipe to use pork instead. It turned out great despite not having any breadcrumbs… but I managed to squeeze in some fiber. The best part? Dinner was done in less than 25 minutes!
adapted from Cooking Light
4 (6-ounce) pork cutlets, halved
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Fiber One cereal, processed into crumbs
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
3 teaspoons capers
1 tablespoon butter
Place each pork cutlet half in a heavy duty freezer bag; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper.
Place Fiber One cereal crumbs into another heavy duty freezer bag. Place pork pieces in the bag and toss in crumbs to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter. Reduce sauce and spoon over pork.
I served this over steamed brown rice and a side salad.