(Ingredients:
- 4 pork chop cutlets
- 1 egg, beaten
- 2 tablespoons milk
- 2 teaspoons curry powder -- or more, to taste
- 1/4 cup bread crumbs or crushed saltines
- butter
- 1 package frozen chopped broccoli (10 oz), thawed, about 1 1/2 cups
- 4 tomatoes, sliced
- 8 ounces mushrooms, sliced
- 1/2 cup heavy cream
- cooked rice
Preparation:
Pound cutlets with tenderizing hammer. Combine egg and milk. Blend together curry and bread crumbs. Dip cutlets in milk mixture, then dredge in crumbs to coat well. Melt a small amount of butter in skillet and brown pork over medium heat. Remove to a greased casserole dish. Surround cutlets with broccoli. Saute tomatoes and mushrooms in additional butter in frying pan. Layer on pork chops. Pour cream over all. Bake at 350° for 45 minutes. Serve with hot cooked rice.Serves 4.
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