Breaded pork cutlet with zucchini apple ratatouille

 

Ingredients:

Pork cutlets
Garlic & butter croutons
Cream
Egg
Salt, Cajun spice
Mustard
Balsamic Vinegar
Plum preserve
Onion
Zucchinis
Green Apples

 

Directions:

Start with the ratatouille as it’ll take longer to prepare.

Cut green zucchinis, apples, and onion. Assemble, alternating each ingredient.

Mix mustard, balsamic vinegar, plum preserve, and salt.

Brush some of the mixture onto the vegetables and place them in the oven uncovered on 400F.

 

Tenderize pork cutlets; sprinkle both sides with salt and Cajun spice.

Mix cream and eggs, add salt. Crush croutons into small crumbs.

Heat up vegetable oil in a thick bottomed skillet

Dip pork cutlets in cream & egg mixture, then into crouton crumbs, and place onto a hot skillet.

 Fry on one side until golden brown, then flip over.

Once done, place on a paper towel to dry extra fat.