Made this last night for dinner with a tossed salad on the side. Pork And Lemon Cutlets Really enjoyed it and it made a nice, easy, quick, light summer meal. I really like the mix of the parmesan cheese and lemon in this. Love the lemon zest. I used panko instead of breadcrumbs and my pkg. of minced pork was only 450g so I only used one egg and a little less crumbs and parmesan. The recipe says you can serve this with rice and gravy but I'm not a huge fan of rice and I didn't have any gravy around so Notyourmomma suggested just serving it with lemon wedges on the side, which I did, and I thought that was great! Sitbynellie also says you could make smaller patties and use on burger buns as a slider which would be fun too. And we also had the discussion over in ODD that ground chicken would work equally well in this instead of the ground pork if you were so inclined. Again, my apologies, no picture, due to loading problems. This is a really nice recipe.
Wow, that looks easy. Like a little porkburger. I've never looked for ground pork! I'll have to see if they have it where I shop. Now I'm curious. I'm not a gravy person so the lemon idea sounds good to me, too. Are your pictures too big? You may want to try loading after making them smaller. It seems I have loading problems when I forget to resize. Just a thought...
DIY: Cut some pork into 1/2-inch cubes and freeze spaced out on a baking tray for 20 minutes. Should be firm on the outside but still squishable. Grind them up in your food processor with the cutting blade affixed to the bottom of the bowl. Ground pork was never so easy!
Translation, not rock hard. Firm enough for the cutting blade to slice through the meat without smearing. Last time I used a pork loin I sectioned up into roasts, butterfly chops and 1 1/2" steaks. The trimmings made ground pork.
I think it's been a fairly new thing that our grocery stores have started to carry both ground pork and ground chicken on a regular basis. Say maybe the last two to three years. It used to be that you'd seen ground pork around December as it was used to make Tourtieres. Points has a good idea though doing it up in the food processor and using the trimmings up appeals to my thriftiness. That being said it is rare I ever buy a big enough piece of meat that I can section it up but I love the concept. My computer can adjust the sizing of the pictures and I've done them down to like 112 k and they still won't load. I can load pics up onto Facebook just not GR so not sure what it's about.