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45 minutes
Prep: 15 minutes
Cook: 30 minutes
101 calories per serving view nutrition facts
6 servings
suggest servings
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| 6 | each | pork chops | butterflied |
| 1 | large | apple | peeled, cored |
| 2 | large | eggs | |
| 2 | tablespoons | cream, half and half | |
| 1 | cup | bread crumbs | plain |
| 1 | teaspoon | ginger | ground |
| 3/4 | teaspoon | salt | |
| 1/4 | teaspoon | allspice | ground |
| 1 | x | vegetable shortening | for frying |
| 1/2 | teaspoon | coriander | ground, optional |
Pound each chop with a meat mallet, and slice the apple into six rings.
Blend the half and half and the eggs in a small bowl and then in a shallow baking dish, or on waxed paper, mix the bread crumbs, ginger, salt, (coriander, if desired), and allspice, and set aside.
Heat 2 to 3 inches of shortening oil in a deep fryer or large saucepan to 350 degrees F.
Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat.
Fry 2 pieces of pork at a time for 7 minutes until the crust is a deep golden brown and the pork is no longer pink in the center.
Drain on paper towels.
Fry the apple rings for 2 to 3 minutes or until they are a deep golden brown, and drain them also on the paper towels.
Serve one apple ring on top of each pork chop.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 452mg | 19% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
