9:00am
Happy Gilmore (1996)
11:00am
Tommy Boy (1995)
1:30pm
Happy Gilmore (1996)
3:30pm
Cops O: That's My Grill
5:30pm
Jail: Las Vegas
8:00pm
Cops O: Front Door Felony
9:00pm
Lip Sync Battle: Anna Kendrick vs. John Krasinski
9:30pm
Lip Sync Battle: Alison Brie vs. Will Arnett
10:00pm
Lip Sync Battle: Josh Gad vs. Kaley Cuoco
10:30pm
Lip Sync Battle: Andy Cohen vs. Willie Geist
11:00pm
Cops O: Front Door Felony
1:00am
1:30am
2:00am
2:30am
3:00am
3:30am
9:00am
Xtreme Off Road: Skinning the Buckin’ Bronco
9:30am
Engine Power: Cadillac LSA 427 Stroker Part 2
10:30am
Detroit Muscle: ’66 Mustang Suspension Overhaul

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,579

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