Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Garlic powder - pounded thin
1 ts Paprika 2 tb To 3 tb. flour
1/4 ts Black pepper 2 tb Butter OR a mixture of oil
1 ts Onion salt -and butter
1 ts Cumin seeds 3 tb Unsalted butter, softened
1 ts Chile powder (such as ancho, 1 cl Garlic, chopped
-New Mexico or a mild chile 1/4 ts To 1/2 ts. lemon or lime
-mixture -juice
1/8 ts Cayenne pepper 2 tb Cilantro, chopped
1/2 ts Dried oregano, crumbled Salt and pepper
4 Pork paillards or cutlets

Combine the garlic powder, paprika, black pepper, onion salt, cumin,
chile powder, cayenne and oregano. Rub all over pork paillards. Set
aside for at least 30 minutes.

Dredge the paillards in flour. Melt the butter (or butter and oil)
in a heavy frying pan. Add the pork and lightly sautee, taking care
not to overcook them. (Alternately they may be grilled or broiled.)

Mix the unsalted butter with the garlic, lemon or lime juice,
cilantro and salt and pepper to taste.

Serve the paillards topped with a nugget of cilantro butter.

Note: This dish may be made as a roast; poke incisions all over the
meat, press the paste into the little slashes, then roast as desired,
using a meat thermometer to guage the temperature.

Per serving: 220 calories, 24 g protein, 1 g carbohydrate, 13 g fat(
4 g saturated ),80 mg cholesterol, 54mg sodium, 0 g fiber.

Source: San Francisco Chronicle: Food Section - 5/4/94 - Marlena
Spieler Shared by: David Knight
Submitted By PHILLIP WATERS On 09-23-95

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