I don't know about you, but although I absolutely LOVE this time of the year, it does have it's downsides. Or shall I say downside.
First it is September with all the yummy apple desserts. Then comes October with their share of pumpkin recipes, Halloween candy and braising meat on the stove or in the oven. Then comes November with more pumpkin and squash recipes with the build up to the big day. Thanksgiving. We all know what comes after Thanksgiving and that would be cookie season of course!
So, it comes as no surprise that I have been feverishly compiling healthy (and fast) recipes for our household to eat during the week.
This recipe would definitely be one of them. Super easy, fast, wholesome and above all guilt free. Which is exactly what I have been looking for and craving while I bake and eat myself away into a Fall oblivion during the weekends. So, until Sunday arrives, we over here at Gastronome Tart will be eating fresh and healthy during the week with every ounce of our being looking forward to the weekend. Enjoy!
Oven-Fried Pork Cutlets with Endive-Chickpea Slaw
Adapted from Real Simple Magazine Serves four
4 slices whole-wheat sandwich bread
3 tablespoons olive oil
1/4 cup AP flour
Kosher salt and pepper
2 large egg whites
4 pork cutlets (1 pound total) Pounded 1/4 inch thick
1 15.5-ounce can chickpeas rinsed
4 belgian endives, thinly sliced (or 1 fennel bulb)
2 celery stalks, thinly sliced, plus 1/4 cup leaves
1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
1. Heat oven to 425 degrees. In a food processor, pulse the bread until fine crumbs form (you should have about 2.5 cups) Add 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse once or twice to moisten. Spread on a rimmed baking sheet and bake, tossing once, until golden brown, 4-6 minutes. Let cool and transfer to a shallow bowl.
2. Place the flour in a second shallow bowl. In a third bowl, beat the egg whites with 1 tablespoon water.
3. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour (tapping off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place on a wire rack set on a baking sheet and bake until cooked through, 8-10 minutes.
4. Meanwhile, in a medium bowl, toss together the chickpeas, endive, celery stalks, and leaves, onion, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.