Recipe from Kellogg's
Prep Time: 20 mins
Total Time: 40 mins
see savings2 cupsRice Krispies® (crushed to 1/2 cup)
see savings3 tablespoonswater
see savings1/4 cupall-purpose flour
see savings1/2 teaspoonsalt
see savings1/4 teaspoonpepper
see savings1 poundpork cutlets, 1/4 to 1/2-inch thick
see savings1/2 cupmargarine or butter
see savings3 tablespoonslemon juice
see savings1 tablespoonfresh parsley
Place KELLOGG'S® RICE KRISPIES® cereal in shallow dish or pan. Set aside.
In second shallow dish or pan, beat egg and water until foamy.
In third shallow dish or pan, stir together flour, salt and pepper. Dip cutlets in flour mixture. Then dip in egg mixture. Coat with crushed cereal.
Melt 1/4 cup of the margarine in large fry pan over low heat. Increase heat to medium. Brown cutlets in melted margarine on both sides. Reduce heat to low. Cover. Cook about 20 minutes or until cutlets are tender.
In small saucepan, melt the remaining 1/4 cup margarine. Bring to boil. Immediately remove from heat. Stir in lemon juice and parsley. Place cutlets on serving platter and pour margarine mixture over cutlets. Garnish each serving with lemon slice topped with anchovy and capers, if desired.
Per Serving: cal. (kcal) 410, Fat, total (g) 28, chol. (mg) 100, sat. fat (g) 6, carb. (g) 18, pro. (g) 22, vit. A (IU) 972, vit. C (mg) 6, sodium (mg) 410, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet