www.monthlymealplanner.com
Pork cutlets with spicy noodles
by Rebecca Smith
serves: 4
  Fried pork cutlets over spicy Asian noodles with mushrooms (Real Simple)
Ingredients:
  4 cups   low-sodium chicken broth
  1   1 1/2-inch piece fresh ginger, peeled and sliced
  1/2 lb   udon noodles (or any asian noodle)
  1/2 lb   shiitake mushrooms, stems discarded and caps sliced
  1   red jalapeno pepper, sliced
  4   thin pork cutlets (about 3/4 lb total)
    kosher salt
    black pepper
  1/4 cup   all-purpose flour
  1   large egg, beaten
  3/4 cup   panko bread crumbs
  2 tbsp   canola oil
  2   scallions, sliced
Directions:
  1.In a large pot, bring the chicken broth and ginger to a boil.
2.Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
3.Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
4.Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.
5.Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side.
6.Slice the pork and serve over the noodles. Sprinkle with the scallions.
By Kate Merker and Sara Quessenberry