Sage fried cutlet with pumpkin
Odd combination, I know, but they had bunches of fresh sage at the market for 50c, so I went on a hunt for how to cook it. This original recipe, from a Better Homes and Garden special edition, called for pork loin, but Steve had difficulty digesting the pulled pork last week, so I opted to try veal cutlets as an alternative. I also had frozen pumpkin from last year’s harvest to use up:
- 1 lb veal cutlets or boneless pork chops
- 3 Tbs low sodium soy
- 8 oz whole wheat spaghettini (but any shaped pasta will suffice)
- 1 small red onion, cut into thin wedges
- 12 fresh sage leaves
- 1 cup pureed pumpkin (or butternut squash will suffice)
- 2 cloves garlic, minced (or ½ tsp dried powder)
- ¼ cup (or 1 oz) blue cheese, crumbled
1. Brush meat with 1 Tbs soy, sprinkle generously with pepper, set aside. Cook pasta per the package instructions, adding the onion during the last 5 minutes of cooking. Drain.
2. In an extra-large skillet, heat 1 Tbs olive oil over medium-high heat. Add sage leaves, cook about 1 minute, or until crisp. Using a slotted spoon, remove and drain on paper towels.
3. Add meat to skillet, cook about 3-4 minutes per side, or until juices run clear (160F), turning once halfway through cooking. Remove from skillet, set aside and keep warm.
4. Add 1 cup water, ¼ cup pumpkin, the remaining soy and garlic to skillet. Bring to boil and cook 1-2 min, uncovered, or until slightly reduced. Add pasta, toss to coat and heat through.
5. Divide pasta amongst 4 bowls, top with meal and blue cheese. Return skillet to heat, add remaining pumpkin to heat through. Spoon over servings and garnish with fried sage leaves. Serves 4
Per serving: 414cal, 9g fat, 51g carbs, 2g fiber, 34g protein.