Brie Pesto Cutlets
From nuitblanche 14 years ago
- 10 minutes to make
- Serves 4
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
Ingredients
- PESTO shopping list
- 20 leaves fresh basil, chopped fine shopping list
- 3 cloves of garlic, minced shopping list
- 3 tbsp finely chopped pecans (or walnuts) shopping list
- 3 tbsp grated pecorinor romano (or parmesan) cheese shopping list
- 1/4 c olive oil (or more to make spreadable enough) shopping list
- 3-4 grinds (1/4 tsp) of sea salt shopping list
- (Mix into a liquidy paste, set aside) shopping list
- 6-8 pork cutlets shopping list
- 1 egg shopping list
- 1 c. panko crumbs shopping list
- oil for pan saute-ing shopping list
- 2 oz. of brie, rind removed in cut into strips shopping list
- salt and pepper to taste shopping list
How to make it
- 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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