- 4 boneless pork loin chops , about 6 ounces each
- 1 1/2 cups breadcrumbs, may use panko
- 2 larges eggs
- 2 tbsps Olive oil
- 1 lb pearl barley
- 2 cups peeled, seeded, diced tomatoes
- 2 cups diced, peeled, and seeded cucumber
- 2 1/2 cups chipped fresh Italian parsley
- 1/2 cups chopped fresh mint
- 1/4 cups finely sliced green onions, white part only
- 1 cup extra virgin olive oil
- 1/2 cups fresh lemon juice
- 1 salt to taste
1. Preheat oven to 400. If using panko, toss with oil and bake in oven until golden brown, about 8 – 10 minutes.
2. Use a mallet to pound cutlets to approximately 1/4-inch thickness.
3. Season with salt and pepper, coat pork with egg and then dip into breadcrumbs
4. Place cutlets on a rimmed baking sheet and bake in oven until opaque throughout, about 10-15 minutes.
Serves: 4
Barley Salad with Cucumbers and Mint
1. Soak and cook the barley: Place the barley in a bowl and cover with cold water. Let stand for 30 minutes and drain well.
2. Place the barley in a saucepan, cover it with salted water, and bring it to a boil over high heat. Reduce the heat to low and simmer until tender, about 40 to 50 minutes; drain the barley and rinse with cold water. Once cooled, drain the barley thoroughly.
3. Assemble the salad: Place the barley in a large mixing bowl with the tomatoes, cucumber, parsley, mint and green onions.
4. In another bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour the oil mixture over the salad and toss to coat the ingredients evenly.
5. Serve immediately or chill until serving time.
Serves: 10
Source: Cooking at the CIA (Culinary Institute of America)
