Recipe

Brie Pesto Cutlets Recipe

	Nuitblanche / All my dishes 8 months, 1 week ago First, this can be made with veal cutlets, but if you can find them, pork cutlets are far superior! More flavor, more tender and a fraction of the cost. This was another what's in the fridge recipe, with some homemade pesto Prep:10m Cook:10m Servings:4	Nuitblanche
	quick easy fancy homemade unique inexpensive

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Ingredients

PESTO

20 leaves fresh basil, chopped fine

3 cloves of garlic, minced

3 tbsp finely chopped pecans (or walnuts)

3 tbsp grated pecorinor romano (or parmesan) cheese

1/4 c olive oil (or more to make spreadable enough)

3-4 grinds (1/4 tsp) of sea salt

(Mix into a liquidy paste, set aside)

6-8 pork cutlets

1 egg

1 c. panko crumbs

oil for pan saute-ing

2 oz. of brie, rind removed in cut into strips

Salt and pepper to taste

Directions

Beat the egg in a shallow bowl (with a little water to thin)

Place panko crumbs in another shallow bowl

Heat oil in 12" skillet

Dip cutlets in eggs, then pat panko crumbs on to cover

Brown cutlets on each side, placing in a shallow casserole dish;

Spread about 2 tbsp of pesto on each cutlet, dot with strips of brie

Layer the cutlets, spreading with pesto and cheese

Preheat broiler on high

Put casserole under broil and cook until brie gets bubbly

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