How to make it

  • Clean the peppers, remove the core, seeds and membrane and cut into rings.Clean the mushrooms and slice.
  • Put a little oil in your frying pan, enough to cover the bottom.
  • On medium high heat, heat the garlic without browning.Remove the garlic and use the same oil to fry the cutlets until golden . 2 min. Per side.
  • Season with salt and pepper.
  • Remove the cutlets from the heat and keep warm.
  • Dilute the tomatoe paste with a little water and add to the pan.
  • Add the peppers and mushrooms, onion and stir 1 minute.
  • Add the cutlets back into the pan, lower the heat to medium low, cover the pan and cook for 1/2 hour.
  • Serve hot over rice or your favorite pasta.
  • You can use pork tenderloin and cut it into slices or cubes, if to thick pound it down a bit. I like to have Arborio(Italian) rice with this as it does not get mushy
  • If it is pasta then I make penne pasta, I also like to have a green salad with this. I put it serves 4, but it depends how big the cutlets are.
  • This doubles nicely, I always make extra cause I like the leftovers.

Reviews & Comments 1

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  • MikeyfromAR 8 years ago
    Pork.... the other white meat! And darn good for ya too!!! Looking like supper maybe tonight, I can smell it cooking! Fabulous.
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