Sautéed Veggies
Ingredients:
1 onion, thinly diced
2 cloves garlic, minced
2 cups broccoli florets (or broccoli cut into small florets)
2 small zucchini, halved and then sliced
1/2 cup spinach
2 tbsp olive oil
salt and pepper to taste
Parmesan cheese
Directions:
1. If using fresh broccoli, cook in boiling water for about 3 minutes until tender. If using frozen broccoli, follow instructions (ie: microwave with water for 3-5 minutes or boil until tender).
2. Heat oil over medium-high heat in a large pan. Add onion and sauté for 1-2 minutes until softened; add garlic and cook another minute until fragrant.
3. Add zucchini, tossing to coat, and cook for 2-3 minutes until tender. Season with salt. Add broccoli and cook for another 1-2 minutes.
4. Tear the spinach in half or thirds and add to the pan. Cook, tossing to combine, until the spinach is wilted. Season with salt and pepper.
5. Remove from heat and grate Parmesan cheese over top.
Breaded Pork Cutlets
This is a pretty easy thing to bring together. All you need is some thin pork cutlets, bread crumbs, an egg and oil for frying.
1. Beat an egg and place the cutlets in the egg to coat. Drip off any excess.
2. Coat the cutlet in your favourite bread crumb mix (I like Italian breadcrumbs), patting down to make sure the crumbs stick and the cutlet is fully coated.
3. When you are ready to fry, cover the bottom of a pan with enough oil for frying. Heat over medium-high heat. When the oil is hot, place the cutlets (in batches) in the oil. Don't overcrowd the pan as it will lower the temperature.
4. Fry the cutlet about 4 minutes on each side, until it is golden brown, turning once. Remove from oil and place on paper towel-lined plate to absorb excess oil. Fry the remaining cutlets.
