Monday, September 20, 2004
Flatten your meat for a faster cooking dinner
When time is short and hunger is long, it can seem like any type of meat takes forever to cook. But if you pound the meat first, it will cook faster and more evenly. This step also helps tenderize the meat. Just remember to not taking the term “pounding” too literally. For best results, push the meat outward to flatten it rather than pound it.
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Serve scaloppine with rice or pasta and a vegetable.
Pork Scaloppine
1 pound pork tenderloin
1 teaspoon butter or margarine
1 teaspoon olive oil
1/2 cup all-purpose flour
Salt and pepper to taste
Cut tenderloin crosswise into eight equal pieces. Place each tenderloin piece between two pieces of plastic wrap. Using heel of hand, gently press tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with flour, shake off excess.
Heat butter and oil in a nonstick skillet over high heat. Add pork and cook until brown, about 2 minutes on each side. Remove pork to serving platter, season with salt and pepper and serve immediately. Makes 4 servings. Recipe adapted from the National Pork Board at http://www.otherwhitemeat.com.
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Orange-Glazed Turkey Cutlets
1 pound turkey breast cutlets or slices
Salt and pepper to taste
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1/3 cup orange marmalade
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon powdered ginger
Place each cutlet or slice between two pieces of plastic wrap. Gently pound meat to an even thickness. Lightly sprinkle one side of cutlets with salt, pepper and 1/4 teaspoon ground cinnamon. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until no longer pink in center, about 1 to 2 minutes per side. Remove turkey to platter and keep warm.
In a small saucepan over medium heat, combine marmalade, remaining cinnamon, nutmeg and ginger; cook until mixture is heated throughout, about 1 to 2 minutes. Return turkey cutlets to pan and heat. To serve, spoon marmalade sauce over cutlets. Makes 4 servings. Recipe adapted from The National Turkey Federation at http://www.eatturkey.com.
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Pantry Pointers
When using a meat pounder, you’ll get more tender meat if you use the flat side rather than the dimpled side. If you are using plastic wrap to save on cleanup time, the flat side won’t tear at the wrap.
In a pinch, use a sturdy coffee mug or the bottom of a small saucepan to gently pound meat.
The Practical Pantry © 2004 Tammy P. Olson