My twenty-fifth recipe with Wednesday with Donna Hay is Parmesan-Crusted Veal Cutlets, found in her cookbook Off the Shelf: Cooking from the Pantry,
p. 94. I do not do veal so I substituted pork chops instead. It would also work well with chicken breasts.
The ingredient list: veal cutlets (or pork chops), egg whites, parmesan cheese, olive oil, onion, tomatoes, brown sugar, basil, salt, and pepper.
The recipe instructs you to create the tomato basil sauce separately and then unite them when they share the plate for the meal. Actually, I hadn't even noticed there was a tomato basil sauce until I saw the photo in the book as it is not in the title of the recipe. I have to say, this is one very delicious side dish. It is simple, takes no time at all to make, and the results are wonderful. I'm going to highlight the recipe in my book so I remember to make it as a side for other meals.
The pork chops tasted wonderful with the light crusting of the parmesan cheese (she says to use a good cheese to enhance the flavor).
Both recipes are quick and delicious and work well on a weeknight! Wonder what the others thought? Gaye's post on this is here. Margaret's post is here.