SERVES:
4
INGREDIENTS:
8 - 12 pork cutlets (see hints below)
salt and pepper for seasoning pork
approx. 1 /3 cup all-purpose flour
2 - 3 large eggs
approx. 1 cup Panko breadcrumbs (or regular dried breadcrumbs)
olive oil or vegetable oil as needed for frying pork
approx. 2 cups quartered artichoke hearts
3 - 4 Tbs butter
approx. 3/4 cup dry white wine
juice of 1/2 lemon (or more to taste)
1/4 cup chopped fresh parsley (optional)
cooked rice as needed for serving (optional)
PROCEDURE:
Drain the artichoke hearts really well and season the pork with salt and pepper and then dredge the pork first in a little all-purpose flour, then lightly in 2 - 3 beaten eggs and then press that into a plate of panko breadcrumbs, on both sides, placing the pork onto a plate as you go.
Next, dredge the artichoke hearts in the flour and then in the egg, leaving them in the bowl with the eggs instead of dredging them in the breadcrumbs.
We'll need to cook the pork in batches so go ahead and add a good splash of olive oil to a large heavy bottomed pan and brown the pork up lightly on both sides until it's cooked through.
Meanwhile, melt a few Tbs of butter in another large pan and scoop the artichokes into that and brown those up on medium high heat.
Once the artichokes are browned all around, add another 1 - 2 Tbs of butter and add a good splash of dry white wine and squeeze the juice of 1/2 large lemon into that, let it cook along for a couple of minutes, add an optional sprinkling of fresh chopped parsley and it's time to eat.
HINTS:
You'll need two large pans for this and, if you're not buying already sliced cutlets, you'll need to slice and pound the meat between two sheets of plastic wrap until it's 1/4 - 1/2 inch thick.
Plan ahead and cook rice to serve alongside.