Thursday, May 7, 2009

Panko Pork Cutlets & Confetti Couscous

Not feeling too creative, dinner was pretty straightforward tonight. With some pork cutlets ready to put to use, they were prepared pretty simply. Just a light seasoning and a crispy panko crust was all it took. To pair with it, I made a light couscous with bits of red, green and yellow bell peppers and some peas thrown in for good measure!

Panko Pork Cutlets

1 egg, scrambled (I used only egg whites)
montreal seasoning to taste
1 cup panko (Japanese) breadcrumbs
cooking spray or oil for pan frying
4 thinly pounded pork cutlets

Season pork on one side.
Dip pork into a bowl of scrambled egg.
Dredge pork into a bowl of panko breadcrumbs.
Pan fry in oil until golden brown.

Confetti Couscous

1 cup whole wheat (or plain) couscous
1 1/2 cup chicken or vegetable broth
1/2 cup diced bell peppers (red, green & yellow)
1/4 cup frozen spring peas
salt & pepper to taste

Heat vegetable broth in a small sauce pan.
Once it comes to a boil, add the couscous, peppers and peas.
Cover and allow to sit for 10 minutes to fully absorb the flavors.
Season to taste.