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Showing 1-4 of 4
on June 03, 2009
Absolutely delicious! This was part of a cross-culture dinner tonight,as I made it to go with Sauteed Collard Greens from the Caribbean. Any self respecting Cajun would have had tears in his eyes! Served it over Alton Brown's Baked Brown Rice. I couldn't find pork cutlets, so I just used thin boneless chops. Will have this again. Thnx for posting, daisygrl! Made for ZWT5 for RRRperson found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 02, 2009
These were amazing! I cooked 4 pork cutlets, but left all other quantities the same. Cutlets were a little on the thick side, so cooked them a bit longer when added back in, adding more chicken stock to keep them moist. Used corn flour instead of plain flour, but worked out just fine. Served with Garlic Green Beans and Creole Sauteed Cabbage for a great dinner. Will definitely make these again. Made for ZWT5 by a Hell's Kitchen Angel.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 12, 2012
This turned out sooo good, but it is a lot more spicy then I expected. I will definitely cook this again one day.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 26, 2009
Serving Size: 1 (204 g)
Servings Per Recipe: 4
The following items or measurements are not included: