Country Panko Pan Seared Steak

with Heart of Romaine Grape tomatoes and Parmesan Cheese

Not your mom's country fried steak

INGREDIENTS
SERVES 4
COOK TIME 45 MINUTES
 

4   Boneless pork cutlets

         1   cup of panko bread crumbs

                        4  egg whites or 1/2 cup of egg beaters

              a  pinch of salt and black pepper

                                                            1  can of healthy (98% fat-free) cream of mushroom sauce 

1/4 cup of skim milk

       1  cup of shitake mushrooms

                                         1  medium yellow onion sliced thin and halved

Romaine Salad Side

1 Romaine Heart cored and sliced length wise in half
1/2  cup of Grape tomatoes, halved
2  Tablespoons of balsamic vinegar
2    table spoons of red wine vinegar
2       table spoons of rice vinegar
1 small glove of garlic minced
a pinch of salt and black pepper
Thinly sliced Parmesan cheese pieces (6-8)

Method

Cooking with pork is fantastic. Especially this particular cut of the pig. It's lean and very versatile. Pre-heat your oven to 350 degrees. Start by placing a couple of the cutlets in a ziplock baggie that is easily bigger then them leaving room for them to grow a bit. Pound them lightly with a mallet, if you do not have one, that's ok, you can use the bottom of your saute pan. Pound until they are about a 1/4 of an inch  thick.  Set up your breading station. Place egg whites and Panko bread crumbs in  separate bowls. While this is going on get your Teflon pan going on medium high heat. Back to your pork,  season both sides with salt and pepper place the cutlet in the egg, drip off excess then dip right into the bread crumbs and into the pan. Since we are not using any oil or butter you will have to slowly earn your nice golden brown texture. Cook on both sides for about 2-3 minutes or until you achieve that nice color. This step you MUST babysit. After they are nice and toasty looking. Place them into a Pyrex or ceramic casserole dish. Place Cream of mushroom sauce mixed with 1/4 cup of skim milk, shitake mushrooms and yellow onions right on top of the cutlets. Cover with foil and place in a 350 degree oven for about 25 minutes.

Even in low fat cooking this color and texture is possible. 

Bath Time!!

While that is cooking let's make our salad. Place the halved grape tomatoes in the vinegar dressing to marinate. When you are ready to plate the main dish go ahead and place the romaine heart on the plate and add the tomatoes and parm cheese slices on top.


This dish a flip on an old classic and easy to make. Play your favorite country song now and enjoy.