Freezer Challenge Day #4 - Oink, Oink

I'm almost done with my Freezer Challenge.....and it feels good. Love having more space in my freezer. But of course it was short lived, since my husband shot a deer this winter and now it is again FULL with jalapeno and cheese deer sausage and deer sticks. I really HATE this hobby of his.

Yesterday was all about the pig in our house = pork cutlets. I got these on sale at the meat counter a few weeks back, just couldn't pass up a good deal! I will admit this isn't one of the healthiest meals I've made, but I did try and substitute in a few good ingredients (whole wheat flour, skim milk instead of cream, etc.)

Italian Style Breaded Pork Cutlets

4 tenderized pork cutlets

1 c. whole wheat flour

1 egg

1 c. Italian Style breadcrumbs (panko would be better, but I still haven't bought any!)

1/2 c. parmesan cheese

Cream Sauce (adapted from Rachael Ray magazine)

3/4 c. skim milk

2 T. unsalted butter

1 T. parsley

1/2 c. parmesan cheese

In large skillet heat 1/2 c. canola oil on medium-high heat. Meanwhile dredge the pork in flour, then beaten egg, then breadcrumb/parmesan mixture to coat. Place in skillet and cook on each side until browned and crispy, about 3 min. a side. They will cook fast as they are very thin. In another saucepan, heat milk and butter to a gentle boil and then turn down to a simmer, while continuing to stir. After a few minutes it will thicken, take off heat and stir in parsley and parmesan cheese. Keep warm and serve over the pork.

I served these with our twice baked potato recipe I blogged about last week. Yum! I thought about baking these piggies, instead of sauteing them in the canola oil, but I was worried they might get soggy. I HATE soggy stuff.....so I didn't. I think this recipe would also be very good with chicken. Any other ideas?

We are eating leftovers tonight, so FC Day #5 will have to wait until tomorrow. It will be pasta night!