From Chef Paul Prudhomme's Louisiana Tastes, which I heartily endorse as a pretty darn good Cajun cookbook. Even if, in the seeming haste to put all the directions in four steps, thirty minutes of complicated stirring is condensed into one step.
Pork with Enoki Mushrooms
cutlets
4 4-ounce pork cutlets [1]
1 cup unseasoned dried bread crumbs[2]
1 large egg, lightly beaten
all-purpose flour for dredging
peanut/vegetable oil[3]
Enoki mushroom sauce
2 tablespoons olive oil
3 cups (about 4 peppers) mixed green, yellow, and red bell peppers, chopped
6 tablespoons all-purpose flour[4]
7 oz enoki mushrooms, trimmed and separated[5]
3 cups beef broth[6]
seasoning mix
1 tablespoon salt
2 1/2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dillweed[7]
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Combine the seasoning mix in a bowl, and sprinkle each side of each pork cutlet with 1/4 teaspoon of seasoning mix. Pat in.
Mix the bread crumbs and one tablespoon of the seasoning mix and place in breading conveyance of choice (pan, plate, or bag)[8].
Make the sauce by preheating an empty 10-inch skillet over high heat. Add the olive oil and all the bell peppers, stirring quickly until the peppers are bright. Add the flour, a tablespoon at a time, and stir until the white is gone[9].
Add the enoki mushrooms, stir to combine, and add the remaining seasoning mix and the beef stock. Simmer for at least ten minutes[10].
While the sauce is simmering, make the pork cutlets. Prepare your breading area[11]. At one end are the seasoned pork cutlets, next the flour for dredging, then the beaten egg in a bowl, the breadcrumbs next to them, and a plate to receive the breaded cutlets. Dredge the seasoned cutlet in flour, then egg, then place the cutlet on the plate of breadcrumbs and press the crumbs onto the meat. Shake off the excess and place on a plate. Repeat with all cutlets. Let the breaded cutlets sit for a little while before frying[12].
Put another ten-inch pan on medium-high heat and add oil to fry the cutlets when it is hot. Oil should just cover the bottom of the pan. Add two cutlets to the pan, and cook until done[13], about 3 minutes to a side. Drain on a wire rack and serve, drenched with sauce.
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[1] The cutlets should be boneless, and not more than about 3/4" thick. Any thicker, and it isn't possible to pan-fry the cutlets without burning the crust. |
