Sunday, March 25, 2007
Sunday Supper: Pork Cordon Bleu Cutlets w/ a Mess of Green Beans
My father said it best when I remarked to him, "You like anything with cheese on it, doncha, Daddy?"
"No, baby. I love anything with HAM and cheese on it."
This made me astonishingly, tear-jerkingly proud that neither one of my parents is a vegetarian. Well, and, clearly, not Kosher.
As long as you're not kosher or vegestarian, like myself, keep in mind: every time I make this pork cutlet recipe, I always have to remind myself to make extra because my husband gets downright mournful if there aren't enough for leftovers. Few things in this world bother me more than a mournful husband.
You will need:
1 1/2 -- 2 lb Pork Tenderloin (depends on how many of these babies you want to make), sliced into 1/4" cutlets (You're also going to pound them even thinner)
2 T. flour
slices of low-sodium ham (again, my blood pressure AND the lower calories)in strips, and slices of reduced fat swiss cheese, also in strips.
salt and freshly ground pepper to taste
1 tsp. olive oil
1/4 C. white wine, 1/4 C. chicken broth
Parsley or sage (optional), for garnish
Pound the pork slices between sheets of parchment or wax paper, whatever is handy. You want them pretty thin, because they are going to cook fast. Season both sides of the cutlets and then dredge them thru the flour, coating well, but not just chunked on there. They can sit for a minute while you heat the tsp of oil in a large skillet over medium high heat. While that's happening, boil a big pot of water for your mess of green beans.
Mess of Beans:
3 lbs green beans, trimmed and washed (I have used canned in moments of desperation and forgetfulness. Don't sweat it. None of your dinner guests are there to judge you. They are merely grateful to be fed. Remember that!)
1/4 C. low-fat butter substitute (I use Parkay!)
1 T. dijon mustard
2 T. of horseradish (Now, my mother cannot do the spicy on any level -- we weren't even sure what the pepper shaker was for as children, and any inquiries on the subject were quickly dismissed or hushed up. Seasonings were like the shooter on the grassy knoll in our house. SO. To substitue just for her, because I love her, I use 2 T. of lite sour cream with 1 tsp. of Good Seasons mixed in. Good Seasons are those nifty little packs of flavorings that you get to make your own salad dressings, usually above or near the croutons)
Boil up that water good, and then add the beans. If you like 'em with a little snap still in their step, yank them outta the heat after 3 min. and rinse under cool water to stop the cooking process. If not, give them a couple of extra minutes and then don't bother with the cool water. Just let them get soggy as all hell, if that's how you like your beans. Anyway. In the same pot you did the beans, melt the "butter." Whisking, add the mustard and horseradish/sour-cream. Get this good and creamy, and if you're feeling especially sassy, throw in a few slices of crisp cooked, chopped bacon. Or use bacon pieces, pre-packaged for just this moment! They should be right next to the Good Seasons! Then add the beans back, turn off the heat, and stir until coated, adding in a little salt and pepper. Cover and wait for the rest of dinner to come together...
So your oil (You DO remember the oil, right?) should be good and hot by now. Toss the cutlets in and let brown on the one side, about three minutes, and then turn. Top each cutlet with a strip of ham and an equal amount of cheese -- use just enough to cover the surface of the cutlet. You don't want a mess. Now add the wine and broth, bring to a boil an let the liquid reduce by half (about 3 minutes). Sprinkle with parsley and serve warm with the beans! It's so easy and so good. And only 300 calories. The beans are only 72. Awesome.
This meal is perfect as is, but you can always add a little rice or some crusty rolls. You want to leave room for the cutlets, though. They're pretty mind-blowing.
Rock Out with Your Non-Kosher Self:
"I Will Survive" by Gloria Gaynor (you will not only survive the sweet, sweet combination of cheese and two porks, you'll thrive!)
"Only the Lonely" by Roy Orbison (easily the most upbeat song about a depressing topic, this will remind you that you're never lonely when serving cordon bleu dishes. Suddenly the world is your dinner guest!)
"Always on My Mind" by The Pet Shop Boys (oh, this meal will be on your mind for a looong time)