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Breaded Pork Cutlets and Buttered Vegetables

A slab of pork rump that weighed 1.03 kg. was split in half to cook this dish and last night’s Pork Cutlets and Creamed Corn Sauce.

The <1>Pork Cutlets and Creamed Corn Sauce (previous recipe) was more than enough for five people–my husband, myself, our daughters aged 11 and 9 (and they have very healthy appetites) and the househelp. There were enough leftovers for the kids’ packed school lunch.

The second half of the pork slab became this Breaded Pork Cutlets and Buttered Vegetables dish. And this should be good for four people. Lunch for myself and the househelp; then an after-school meal for the kids at around 4 p.m. And there will be leftovers for my husband to munch on when he comes home from work while waiting for dinner.

That’s not a lot of meat, is it? There’s this Chinese cook whose program I used to watch when I was younger–Stephen Yan. It was a Canadian production. He said that when you need to feed a lot of people, or a few with very good appetites, and you only have very little meat available, the trick was to slice the meat thinly and to serve the cutlets with plenty of vegetables. The more colorful the vegetables, he said, the better as the appearance deflects the attention from the lack of meat. And he’s right. Like, if I had served the pork as chops instead of as cutlets, I would have needed around 750 to 850 g. of meat for a single meal. And my kids would have probably screamed bitin (read: more, please…) This way, I save so much on the cost of meat and nobody gets fat.

About the vegetables… you can use any crisp vegetables in season–broccoli, cauliflower, bell peppers, bamboo shoots, water chestnuts–and you can even throw in some sliced mushrooms or slices of several kinds of mushrooms.

One final tip: when coating meat (or chicken or fish) with bread crumbs instead of flour, you will need to add a little more salt. Commercial bread crumbs (or even home-processed crumbs made from commercial bread) contain sugar and the additional salt is necessary to balance the seasonings.

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