9:00am
My Cousin Vinny (1992)
12:00pm
Tommy Boy (1995)
2:30pm
I Am Chris Farley
4:30pm
Tommy Boy (1995)
7:00pm
The Longest Yard (2005): Longest Yard, The (2005)
10:00pm
The Longest Yard (2005): Longest Yard, The (2005)
12:30am
My Cousin Vinny (1992)
3:30am
World's Worst Tenants: Full Moon Fever
9:00am
World's Wildest Police Videos: Crazy Chases Special Edition
10:00am
World's Wildest Police Videos: Crashes & Chases Special Edition #2
11:00am
World's Wildest Police Videos: PIT Chase
12:00pm
Cops O: Perfume Takedown
6:30pm
Cops O: Perfume Takedown
7:00pm
Lip Sync Battle: Nene Leakes vs. Todd Chrisley
7:30pm
Lip Sync Battle: Josh Peck vs. Christina Milian
8:00pm
Lip Sync Battle: Gina Rodriguez vs. Wilmer Valderrama
8:30pm
Lip Sync Battle: Lauren Cohan vs. Sonequa Martin-Green
9:00pm
Lip Sync Battle: Victoria Justice vs. Gregg Sulkin

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,585

Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula

Recipe by Michael Symon

Serves 8

 

Ginger-Crusted Pork Cutlets

8 3-ounce pork cutlets, cut 1/8-inch thick

1 cup fine ginger cookie crumbs*

1 egg

2 tablespoons milk

1/4 cup all-purpose flour

1/4 cup canola oil

 

If necessary, using the flat side of a meat mallet, lightly pound pork cutlets to 1/8 inch thickness. Pat pork dry with paper towel. Set pork aside.

Whisk egg and milk together in shallow bowl or pie plate. Place cookie crumbs and flour into separate shallow bowls or pie plates.

Arrange bowls in the order of flour, egg mixture and cookie curmbs Douse cutlets in flour, shaking off any excess. Then dip the floured cutlets into the egg mixture, allowing extra to drip off. Finally, dip in ginger cookie crumbs, shaking off excess. 

Heat 2 tablespoons of the oil over medium-high heat in large skillet. Add half of the cutlets; cook for 1 1/2 to 2 minutes on each side or just until golden and pork is no longer pink in center. Transfer to a platter or plate lined with paper towels. Cook remaining cutlets in remaining 2 tablespoons oil; transfer to the platter or plate.

* To make cookie crumbs, break cookies and place in food processor container. Cover; process until finely ground.

THE DAILY FOUR