Cherry Cutlet

[Guest guest]

Cherry Cutlet

by Holly Rudin-Braschis

 

 

 

 

Serves: 4

According to legend, George Washington loved cherries.

I do too. Unike most people, I like to use cherries in

savory recipes. Tart yet sweet, dried cherries add a

surprising burst of flavor that balances the pungent

herbs and hot spices that I have mixed into these

breaded GimmeLeanTM cutlets. Dried cherries keep the

inside of these cutlets juicy...a delightful

counterpoint to the crispy outside crust. These

cutlets require no deep-frying. Just a 'spritz' of

cooking spray before placing them on your indoor

electric grill or non-stick fry pan will give you all

the crunch and flavor withouth the high fat. Serve

with steamed rice pilaf, a green veggie, and a drizzle

of my deliciously simple Balsamic Cherry Sauce for a

President's Day celebration dinner that George would

have been 'soy' proud of!

 

PREP & COOKING TIME: 30-40 minutes

 

 

Measures Translation Table

 

Ingredients:

For the Cutlets

1/3 c. prepared seasoned breadcrumbs

1 large egg white

1/4 c. chili sauce

1 T. Balsamic Vinegar

1/2 c. thinly sliced green onions

1 1/2 tsp. pressed fresh garlic

1 1/2 tsp. freshly grated ginger

1 tsp. dried rosemary

1/2 tsp. salt

1/2 tsp. finely ground white pepper

1/3 c. dried cherries, chopped

1 (14oz) pkg. GimmeLean!TM

Crust

1/3 cup preared seasoned breadcrumbs

Balsamic Cherry Sauce Garnish:

1/2 cup all-fruit cherry preserves

1/2 cup chili sauce

2 tsp. balsamic vinegar

1 tsp. finely grated fresh ginger

 

 

 

Instructions:

1. Mix and Shape the Cutlets. In a 2-or 3-quart

mixing bowl, evenly mix the seasoned bread crumbs, egg

white, chili sauce, balsamic vinegar, green onions,

garlic, ginger, rosemary, salt, peper and dried

cherries with a fork. Using your hands, gently fold

the soy meat into the wet mixture. When all

ingredients are evenly distributed, divide the meat

mixture into 4 equal portions. Wet hands and shape

cutlets, about 4 " to 5 " in diameter and no thicker

than 3/4 " . Set aside on a plate covered with plastic

wrap in the refrigerator until ready to grill, 20

minutes to 24 hours.

2. Just before cooking: Place the 1/3 cup of

breadcrumbs (crust) on a dinner plate. Gently press

all sides of each cutlet into the breadcrumbs so they

are completely coated with crumbs. Spray each cutlet

lightly on both sides with nonfat cooking spray. Place

the cutlets on the preheated grill or fry pan and cook

according to the times below.

Note: After place cutlets on the cooking surface, do

not disturb for the first 5 minutes. This will give

you the crispiest crust.

3. Cook the Cutlets:

Electric Grill: Preheat to highest setting. Two -Sided

Contact Grill grill for 6 minutes; All other grills:

grill for 11-12 minutes, turning cutlets halfway

through cooking time.

On a fry pan: Heat over medium high heat. Cook 11-12

mintues, turning cutlets halfway through grilling

time.

4. Serving Suggestion: Place each cutlet on a dinner

plate then drizzle with 2 T. of Balsamic Cherry Sauce.

Serve with steaming long grain rice or couscous and

steamed broccoli.

Balsamic Cherry Sauce.

1. In a 2-cup microwavable bowl, thoroughly mix all

ingredients with a fork. At this point, you can

refrigerate for up to 1 month.

2. Just before serving the cutlets, microwave sauce

uncovered on HIGH (100% power) for 2 minutes. Spoon

sauce over hot cutlets and serve immediately.

 

Nutrition Facts

(per serving)

 

Calories: 260

Fat: 1g

Cholesterol: 0mg

Sodium: 780mg

Carbohydrate: 43g

Fiber: 3g

Protein: 20g

Soy Protein: 14g

 

 

 

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