Skip to content

Q-Face

September 23, 2010

Despite the sheer panic that my knees will give out at any moment and my legs will collapse into oblivion, running is going well. I have maintained my commitment to “run” about 3-4 times a week, averaging 2-4 miles. My #1 running partner (‘Puter Hub) has even broken a sweat on occasion as I go very, very slow. I’m pretty sure Betty White lapped me twice on our last jaunt.

We think our #2 running partner hates life right now as she typically peters out towards the last mile or so. She has grown a liking to the Q-face, otherwise known as when your mouth is open (O-face) and your tongue is hanging out, thus making the Q. Kinda like a dead person. Harsh, yes, but nurses use the term so it’s totally and medically legit.

I just hope this running thing gets easier otherwise Betty and I are going to duke it out.

Now as we migrate to the food portion of this episode, I’d like to share with you an e-mail that I received from my #1 running partner:

“Richard wants to share fried pork cutlets with you.”

Well, don’t mind if I do. Is this code?

Then, an instant message I received from him minutes later:

“Crap, the tomatoes uploaded into the pork folder.”  

You’re jealous. You just wish you could be a part of our nerd-ernity. Don’t hate. Let’s have some pork cutlets.

Pan-Fried Pork Cutlets

We found these 12 tiny pork cutlets at Trader Joe’s. They were sliced so thin and small that #1 running partner ate five in one sitting while I had three so it seems like a lot but it wasn’t. While enjoying the cutlets, we pondered what part of the pig these came from and kept pointing to parts on our dog to figure it out. Don’t worry we’re not going to go all Chinese restaurant on you and eat our dog but they both have four legs, right?   

  • 12 pork cutlets
  • 1 cup flour
  • 1 egg
  • 1 cup of bread crumbs
  • Dried seasonings, ½ teaspoon each (garlic powder, basil, red pepper flakes, parsley, thyme)
  • 3 tablespoons of vegetable oil

On a plate or shallow dish, mix bread crumbs with dried seasonings. Place cup of flour in another shallow dish. Beat egg in a small bowl.

Ok, so set up an assembly line. I had the pork on my right, then the flour, followed by the egg and then the bread crumbs.

Take a cutlet and dredge in flour.

Next, dip it into the beaten egg.

Then, cover it with bread crumbs.

Repeat.

Once all cutlets are dredged and dipped, heat vegetable oil on medium-high in a large, deep sauté pan. Once it starts to simmer, add six cutlets. Fry until they are brown on each side, about 2-3 minutes per side.

You might need to turn the heat down if the oil is a poppin’. Remove them from the pan onto a plate with a paper towel to soak up grease. Add the next six cutlets and follow the same process.

Enjoy with steamed broccoli to counteract the fried-ness.

3 Comments leave one →
  1. ruthie permalink
    September 23, 2010 4:02 pm

    add some lemon juice/rind and capers/ parsley….even better. pork piccata.

    • entertainbyevie permalink*
      September 23, 2010 4:16 pm

      Good call for the leftovers! Thanks!

  2. Becky permalink
    September 23, 2010 5:57 pm

    Atta girl! Kicking butt, taking names, eatin’ pork!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: