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Greek Food - Recipe: Lemonato

Pan fried pork cutlets smothered in mushrooms.

1/2 lb Button Mushrooms (Fresh, small)
2 Whole Egg (Lightly beaten)
1 Whole Lemons
1 A Little Olive Oil
1 Handful Parmesan Cheese (Grated)
1 Handful Pine Nuts (For garnish)
1 Whole Tenderloin Pork Roast (Cut into medallions)
  • Prepare a frying pan with oil and preheat oil.
  • Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry.
  • Do the same with the mushrooms after the pork is almost done.
  • When both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and a sprinkle of pine nuts!
  • This recipe was "adapted" from the Tantalus restaurant in Issaquah Washington, and the Byzantion Restaurant on Capitol Hill in Seattle!

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