European meal with flair, but pretty easy for this meal. Made this whole meal in less than 30 minutes.
Ingredients for Pork Scaloppini
1 lb. pork cutlets, pounded thin
1/2 cup bread crumbs
1/4 cup flour
1 tbsp. Roasted Vegetable Blend
Oil for skillet (shallow depth)
Ingredients for Mushrooms
6 oz. mushrooms, sliced
1 tbsp. olive oil
1 tsp. Not-Over Seasoned Salt blend
3 tbsp. white wine (Optional)
2 tbsp. butter (to finish)
Ingredients for Pasta with Broccoli
6 oz. pasta, small (I used stars here)
Broccoli florets, small pieces
1 tbsp. butter
1/3 cup half & half
1 tbsp. (about) Roasted Vegetable Blend
Directions:
Pork cutlets
Mix flour, bread crumbs, and Roasted Vegetable Blend
Dredge pork cutlets in the crumb mixture, coat well
Fry on medium-high heat in shallow oil
Directions:
Mushrooms
Heat olive oil in a sauté pan
Add mushrooms, and cook until edges start to look clear
Sprinkle on Not-Over Seasoned Salt
Optional: add wine and reduce to half volume
Remove from heat and stir in butter quickly until melted
Directions:
Pasta with Broccoli
Cook pasta until half done (about 5 minutes)
Add broccoli and cook pasta until done
Drain well, return to the pot, and reduce the heat to low
Add half & half, butter, and Roasted Vegetable Blend
Simmer about 1 minute, remove from heat, and let stand for 1 minute
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