- 4-6 Thin Pork Cutlets
- 8 oz Marconi Italian Bread Crumbs
- 1 Jar Marconi Hot Giardiniera (or your preferred heat level)
- 1 Egg
- 1/4 Cup Buttermilk (or whole milk)
What to Do:
First Make your egg bath. Beat the single egg in a wide bowl with Milk. Empty out Bread Crumbs onto a plate. Dunk each Cutlet in the egg bath, followed by a healthy dredge through the breadcrumbs. Try to coat the Pork evenly, and avoid any clumpy. Arrange each piece onto a well-greased baking sheet.
Take the Marconi Giardiniera and Fork a nice dose on each Cutlet. Let most of the oil drain in the jar, but a little bit right on top of each piece of pork adds a nice flavor.
Toss your baking sheet into the 350-degree oven, and bake until cooked thoroughly. (about 10-12 minutes depending on the thickness of pork cutlets)
Serve over some Rice and Steamed Fresh Veggies and enjoy with a Slightly chilled glass of Riesling.
Watch the video here.