Matzoh Crusted Pork Cutlets and Mock Corn Risotto

• 2 matzoh crackers
• 2 eggs beaten
• 1 cup flour
• Garlic powder
• Salt and pepper
• Oregano
• 8 pork cutlets
• 2 tablespoons olive oil, plus extra for sauteing
• 2 cups water
• 2 cups minute rice
• 1/2 onion diced
• 1 can creamy corn
• 1 cup white wine
• 3 packets duck sauce

1. In a food processor crumble matzoh crackers until course.
2. Put in a dish and set aside.
3. Crack eggs and beat in a bowl.
4. In another dish season the flour with salt, pepper, garlic powder and oregano.
5. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble.
6. Heat the oil in a skillet and pan fry.
7. In a saucepan bring the water to a boil.
8. Add the rice and turn off the flame.
9. Put the oil in a skillet and saute the onion until it appears to be translucent.
10. Add the cream of corn, bring to a simmer and the rice.
11. Season with salt and pepper.
12. After the removing the pork cutlets from the skillet, deglaze with white wine.
13. Reduce by half.
14. Add the 3 packets of duck sauce and season with salt and pepper.
15. Use this mixture as a sauce for the risotto.

crackers, eggs, flour, garlic, salt, oregano, pork cutlets, olive oil, water, minute rice, onion, corn, white wine, duck sauce

Taken from www.foodnetwork.com/recipes/matzoh-crusted-pork-cutlets-and-mock-corn-risotto-recipe.html (may not work)