Monday, October 15, 2012

Clean Eating's Panko and Sage-Crusted Pork Cutlets



NOTE:  I will be returning in NOVEMBER with new posts and more candidness!!





Panko and Sage-Crusted Pork Cutlets
(Adapted from Clean Eating Magazine)
Serves 4

Ingredients


1/2 cup brown rice flour, divided
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1 egg
2 tsp Dijon mustard (or grainy mustard)
1 cup whole wheat panko crumbs**
2 Tbsp. minced fresh sage
1 lb. pork tenderloin, trimmed of visible fat and cut into 4 3-ounce pieces
2 Tbsp. garlic olive oil (extra virgin is preferred)
1 small red bell pepper, cut into long thin strips
1/2 cup low sodium chicken broth**
1 bunch collard greens, ribs removed and leaves chopped (makes about 4 packed cups)
1/2 cup white beans, drained and rinsed**
Pinch of red pepper flakes


Directions


1. In a shallow bowl or plate, combine 1/2 cup flour, salt and black pepper. In a separate shallow bowl, mix egg, mustard, and 1 tsp. water. In a third shallow dish or plate, combine panko and sage.

2. On a cutting board or solid work surface, place down ~12 inches of plastic wrap. Center one piece of the pork on the plastic wrap and then place another piece of plastic wrap on top of the pork. With the flat end of a meat mallet (or any other hard utensil, such as an ice cream scoop!), pound pork to 1/4-1/2 inches thick, beginning at the center and working out towards the outer edges. Repeat with remaining pork. Remove and discard plastic wrap. Dredge all sides of the pork through the flour mixture, shaking off any excess. Dredge all side of pork through egg mixture, shaking off excess. Dredge all sides of pork through panko mixture, gently pressing panko onto pork. Transfer pork to a large plate.

3. Line a separate large plate with a paper towel and set aside. In a large nonstick skillet, heat 1 tbsp. garlic oil on medium/high heat. Add half of pork to skillet and cook for 2 to 3 minutes on each side. Transfer to paper towel-lined plate. Repeat with remaining pork, adding additional oil if needed. Cover with foil and set aside.

4. Return skillet to medium-high heat. Add bell peppers and saute, stirring frequently, for 1 to 2 minutes, until softened. Sprinkle remaining 1 tbsp. flour over top and stir quickly. Stir in broth and bring to a boil. Cook for 1 minute, until liquid is slightly thickened (note: this may happen quicker than 1 minute!). Reduce heat to a simmer. Working in batches, add collard greens, about 2 cups per batch, cooking each batch until slightly wilted. Add beans, stir to combine and cook until heated through. Season with pepper flakes and toss to combine; remove from heat. Spoon greens-beans mixture onto serving plates and top with pork, dividing evenly. Serve immediately.

NOTE**:  If you are following a  low FODMAPS diet,  you will need to take a Beano (or other enzyme supplement that breaks down galactans) with this meal. If you are really sensitive to beans and FOS (something else that is also found in beans and that Beano will not break down) do not eat this.  Also, look for a chicken broth with zero onion or garlic.  As for the bread crumbs, you can look for a wheat-free crumb, but many of them are seasoned with garlic or onion.  For most people the amount of breadcrumbs in this recipe should not cause issues.





I managed to get Nick excited about this meal, since the pork looked like it had been deep-fried.



Sadly, however, he wasn't a fan of the collard greens. Oh well. At least he agreed to try them. I think I may not have cooked them long enough because they were a little bitter. We were both starving by the time I was ready to serve this meal, so perhaps I slacked at the end!





Estimated Nutrition Facts
(Serving Size: 1/4th of recipe)
Excellent source of fiber, vitamin A, vitamin C, and iron

Good source of calcium

Fairly low in sodium, considering it's one full meal!



So. That's it for now. Until next time.......stay healthy!





66 comments :

  1. sounds like you have lots of exciting things happening! I'll miss your posts but wish you only the best!

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  2. Will miss you but glad we "met". I can be very candid so maybe you'll guest post on my site. Keep spreading the healthy word. I loved your Dr Oz post a lot.

    ReplyDelete
  3. I can't even concentrate on the recipe after that news!
    I really really hope to see you still in virtual world!! You will be missed and your blog is one of my very very favorite.
    I'm glad you are expanding, growing and doing what makes you happy...but PLEASE keep us posted on life events...especially the wedding!!
    Xoxoxoxoxo
    TLC

    ReplyDelete
  4. We started blogging around the same time, and I totally understand that things change and what once worked may not work so well anymore. In the end, you have to do what feels right for you. But I will certainly miss you! And maybe a little break will be all you'll need... Good luck with everything, and I'll still see you on Twitter & FB! And maybe you'll be back here sooner than you think! ;)

    ReplyDelete
  5. Sorry to hear you're not going to be blogging anymore :(
    I'll definitely miss reading your posts.

    ReplyDelete
  6. You will be missed! But as much as I love blogging, I often wonder if it might be a good idea to simplify life a bit and let it go. So I hope you enjoy the extra time and your other adventures and look forward to seeing you back every once in awhile!

    ReplyDelete
  7. Sad to see you go. The new cooking venture sounds like a blast though and I wish you all the best with it!!

    ReplyDelete
  8. I'm glad great things are happening for you! Sometimes our best decisions are made by knowing when to move on from something. That said, I have really enjoyed your posts and getting to know you a little bit. And I'll keep following you around virtually in other places!

    Oh, and just a side note, there is a way to pin stuff by uploading it---I can't remember how without looking at it, but I bet if you google it or something you can find out. I seem to remember the button or link saying "Upload a pin" but I could be wrong about that.

    ReplyDelete
  9. Sad to see you go, but completely understand. What a fun business idea! I've actually thought lately or doing something of that sort too...I think people would love it!

    ReplyDelete
  10. AWW Gina! Im going to miss your posts. I love your blog and all the great RD information you provide us with. You will be miss but I can understand your decision. I too haven’t been very attentive to my blog due to lack of time . But I just cant let go! I wish you the best on your new endeavors but hopefully you change your mind…? ;)

    ReplyDelete
  11. Ah man, right when I started to really getting into your blog, it's calling it quits time? :) Well, I will keep following you on Pinterest and i am sure I will run into you from time to time. Best wishes on your new endeavor!!!

    ReplyDelete
  12. Awww, I'll miss your posts!!! But I totally understand. Good luck to you in everything you have on your plate!!

    ReplyDelete
  13. I was just over at Foodtrainers, and saw your comment {BTW~Congrats on winning the Hail Merry Snacks. I hope you love them as much as I do!} I will really miss reading your blog, but definitely would love to keep in touch via Twitter and Pinterest. Congrats on your business venture!! You have a lucky mom and dad and neighbors :-)

    ReplyDelete
  14. Awww sad! I really enjoy your posts, but maybe this will give me some time to catch up on all the recipes I have wanted to make of yours haha, but then once I do you'll have to start posting again! I'll definitely keep in touch via twitter and facebook. I'm curious what your job wouldn't let you be candid about, very interesting- I don't think my job would love be blogging either so I don't tell them :)

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  15. I've enjoyed reading and I've learned a lot from your blog! I think you are one of the more knowledgeable bloggers out there (in the "healthy living" sphere), and you present information in an easy to digest way. Best of luck!!

    ReplyDelete
  16. Sad. But I understand...100%. Onward and upwards! To get paid to cook? My dream! Enjoy, Gina!! Xo!

    ReplyDelete
  17. Gina, this post made me so sad. I can't believe that you're leaving it, even just temporarily. I know how life can get busy sometimes and keeping a blog is just another task to do and that's not fun. i understand and respect your decision, but I'm sad. Most of the bloggers I follow since I started are now slowly signing off. I'm still doing it because I feel like it's a way to record my life events and let my friends and family abroad know about them.
    Hope you come back soon. We keep in touch in FB and pintrest. All the best.

    ReplyDelete
  18. Aww, I will miss you Gina! You were a blog I secretly followed long before I got organized enough to start my own. I am so glad I've been able to get to know you online. Please stay in touch- I will make sure to follow you on facebook. Sounds like you have a pretty cool job and with your new cooking idea, you will surely be busy. I've never understood how you full-time workers keep up with blogging since it is so time consuming. Best of luck and see you are the web! :)

    Melanie

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  19. I'll miss you Gina, but am really happy life is going well and that you are taking the break you need. I've enjoyed your wonderful posts and great info, and I hope to "hear" from you now and then. Sending a big hug your way. Thanks for everything!!!

    ReplyDelete
  20. Sad to see you go, but excited for your new chapter in life! Best of luck to you!

    ReplyDelete
  21. i feel like i'm at the same place relevant to blogging-it may be time to say goodbye! it's been so fun and was a great way to stay in touch with the nutrition/health community during grad school...can you believe we kept up with it for this long?! :)

    I'm sure we'll stay in touch via fb, etc. I'll miss reading, but I completely understand your decision!

    ReplyDelete
  22. i feel like i'm at the same place relevant to blogging-it may be time to say goodbye! it's been so fun and was a great way to stay in touch with the nutrition/health community during grad school...can you believe we kept up with it for this long?! :)

    I'm sure we'll stay in touch via fb, etc. I'll miss reading, but I completely understand your decision!

    ReplyDelete
  23. checked back to see if you changed your mind, perhaps adventures in personal chef-ing?

    ReplyDelete
  24. Will miss you and be following on Facebook and Twitter of course! That sounds like a blast :)

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  25. Goodbye! You've made my college life enjoyable

    ReplyDelete
  26. Sad to hear that this will be your last post. I always read your posts. You will be missed. :(

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  27. I'm happy for your new business venture, but I'll truly miss visiting here. I'm glad we can still connect on Pinterest. I'll look forward to seeing you there! Good luck, and thank you so much for all the terrific information and recipes you've shared over these past years.

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  28. Aw Gina, I'll miss reading your blog. I really hope we still keep in touch. At least I still know where to follow you!

    Best of luck with all your future plans! They sound exciting and I hope you truly enjoy it and receive much blessings from it.

    (hug)

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  29. I think I'm in a similar place as you with the status of my blog. I may decide to call it quits myself. I just hope you know I have always enjoyed reading your posts and info. Hopefully we'll still see you around the blogosphere and best of luck with your wedding!!!! SOOOO exciting!!

    ReplyDelete
  30. Oh MAN, I'm so behind! I thought you were still posting because of your frequent updates on Twitter and FB (which I love, BTW). I can understand what you mean about having your hands tied sometimes when it comes to your blog. I can't wait to hear more about your new venture, and I'll be on the lookout for your new blog concept!

    In the meantime, have an absolutely BEAUTIFUL wedding!

    ReplyDelete
  31. I'm glad I decided to stop by randomly because your WAHOO testing seriously gave me the giggles. LOL!

    ReplyDelete
    Replies
    1. Hey Jessie!! So, I was actually testing to see if the "reply" button actually sent my replies to people's e-mail accounts. Sooooo....will you let me know if you get this in your e-mail???
      WAHOO!!

      Delete
  32. Hi Gina!! I am so glad you replied to my comment on the Lean Green Bean because I can't believe I am talking to an actual Supermarket Dietitian :-) It has been my dream job ever since I decided to become an RD! I absolutely cannot wait. Love your blog! I can't wait to try those pumpkin stuffed shells below!

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  33. Looking forward to your posts! :)

    ReplyDelete
  34. Hi Gina! Just wanted to say hello. I just got in to blogging more consistently again. Ive missed the blog world! :) cant wait until you return in November. As always, love your posts! Take care!

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