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Raisin Pork Cutlets Recipe

Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins

?Raisin pork cutlets is a dish made by coating pork cutlets in a mixture of flour, eggs, and bread crumbs, then frying them. Raisins are often added to the bread crumb mixture for extra flavor.

 1 large egg
 water
  cup unsifted all-purpose flour
 2 teaspoons salt
 1 pound pork tenderloin cutlets, 1/8 inch thick
 4 tablespoons butter or margarine
 12 ounce package fresh spinach fettuccine
 2 tablespoons freshly grated Parmesan cheese
  cup dark seedless raisins
 1 chicken-flavored bouillon cube or 1 envelope chicken-flavored bouillon
 1 tablespoon brown sugar
 1 teaspoon julienne lemon zest
 ½ cup dry vermouth
 1 tablespoon freshly squeezed lemon juice
 1 tablespoon minced parsley
 2 small acorn squash, sliced and steamed until tender
 Sauteed Cherry Tomatoes (see Vegetable section of Recipe File)
 1 parsley sprig for garnish
1

1. In a pie plate, using a wire whisk or fork, beat egg with 1 tablespoon water until thoroughly blended. Set aside. On a sheet of waxed paper, mix the flour with 1/2 teaspoon salt. Dip one pork cutlet into egg mixture until thoroughly coated; drain off excess.

2

2. Coat the egg-dipped cutlet thoroughly with flour mixture; shake off excess flour mixture. Place flour-coated cutlet on plate. Repeat with remaining pork cutlets, first dipping each into the egg and then coating with flour mixture.

3

3. In 12 inch skillet, over medium heat, melt 2 tablespoons of the butter. Add pork cutlets, several at a time, and saute 2 minutes on each side. Place cooked cutlets on a heated serving platter; cover loosely with aluminum foil to keep warm. Repeat until all cutlets are cooked.

4

4. While cutlets cook, in a large saucepan, over high heat, bring 3 quarts water and remaining 1 1/2 tablespoons salt to boiling. Add fettuccine and cook 3 to 5 minutes or until al dente; that is, cooked but firm to the bite. Drain and toss with remaining butter and the Parmesan cheese. Cover to keep warm.

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5. In the skillet used for cooking the cutlets, over medium high heat, bring 1/2 cup water, the raisins, bouillon cube, brown sugar, lemon zest, vermouth, and lemon juice to boiling. Reduce heat to low and cook, stirring constantly, to reduce liquid in skillet to 3/4 cup.

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6. Arrange cutlets on warmed serving dish. Top with sauce and sprinkle with minced parsley. Surround with fettuccine and slices of steamed acorn squash. Garnish with Sauteed Cherry Tomatoes and a sprig of parsley.