Sunday, November 4, 2007

Pork or Chicken Cutlets with Mornay Sauce

This is a family favorite at my house!

Prep: 40 minutes
Yield: 8 Servings

8 Pork Chops
3 eggs, beaten
1 cup flour, divided
1/2 cup water
1 cup shredded cheddar cheese, divided
1/4 cup extra virgin olive oil
1 6 oz can tomato sauce
1 tsp lemon juice
1 tsp onion powder
1/2 tsp garlic powder
1 tbs butter
1/4 tsp nutmeg
1/8 tsp cayenne pepper
1/2 cup milk
1/4 tsp salt

Preheat oven to 400 degrees. Put flour less 2 tbs in a shallow dish. Dip pork chops in egg & coat with flour. Brown in oil over medium heat. Add water, reduce heat to low and cook for 15 minutes, reserving drippings. Arrange pork chops in 9x13 baking dish & set aside.

Combine tomato sauce, lemon juice, garlic powder, and onion powder in a small bowl. Spread over each pork chop.

Mornay Sauce: In a medium saucepan, combine pork drippings, butter & 2 tbs flour, heat while stirring. Slowly add milk & 1/2 cup grated cheese. Add nutmeg, cayenne pepper, and salt. Cook until cheese is melted & mixture thickens slightly. Pour Mornay sauce over pork chops.

Sprinkle remaining 1/2 cup cheese onto each chop. Bake uncovered at 400 degrees until cheese is melted.

Tips & Tricks:
In a pinch you can use ketchup in place of tomato sauce mixture. Boneless, skinless filleted chicken breasts can be used in place of pork chops.

How Kids Can Help:
Kids can measure & dump ingredients. Older kids can shred cheese.

Make it Healthier:
Omit salt & butter. Reduce oil & cheese. Replace drippings in Mornay sauce with 1/2 cup low sodium chicken broth.

Suggested Sides:
Baked potatoes & green beans.

1 comment:

Kellan said...

My husband would love this recipe - he loves anything with tomato sauce - have a good day. See ya.