Pork Cutlets Zucchini

Yield: Makes 4 servings

Ingredients

1 egg

2 Tablespoons water

1/3 cup panko bread crumbs

2 Tablespoons olive oil

1 pound pork sirloin cutlets, thinly sliced

1/2 cup quartered zucchini slices

1/4 cup carrots cut in matchstick thin strips

2 Tablespoons chopped green onion

1 can (10 1/2 ounce) Ready to Serve Tomato with Pieces Soup

2 Tablespoons fresh chopped parsley

1 teaspoon dried oregano leaves, crushed

1/4 teaspoon pepper

Directions:

Take two pie plates or shallow dishes. Mix egg and water in one and pour the Panko crumbs into the other.

Heat olive oil in a 10- inch skillet over medium heat. Dip pork cutlets one by one into egg mixture then panko crumbs and place in hot skillet. Cook cutlets until browned on both sides, about 2 minutes per side.

Add zucchini and carrots and cook until fork tender about 2 minutes. Add green onion, soup, parsley, oregano and pepper. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes or until meat is fork-tender, stirring occasionally.

Please note that some ingredients and brands may not be available in every store.