Creamy Santa Fe Cutlets
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound pork cutlets, 1/4 inch thick
3 teaspoons oil, divided use
1/2 cup salsa
1/2 cup frozen corn
1/4 cup water
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro
Combine flour, salt and pepper; dredge pork cutlets in flour mixture.
Heat 2 teaspoons oil in a nonstick skillet. Sauté half the cutlets 1 1/2 minutes
per side, or until cooked. Remove to a plate. Repeat with remaining oil and
cutlets. Cover to keep warm.
After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1
minute. Turn off heat, stir in sour cream and cilantro.
Serve with a green salad with sliced cucumber, halved cherry tomatoes and baby
Makes 4 servings.