Cajun-Spiced Pork Paillards With Cilantro Butter Recipe - Cooking Index
Cajun-Spiced Pork Paillards With Cilantro Butter Recipe - Cooking Index
| 1 teaspoon | Garlic powder | |
| 1 teaspoon | Paprika | |
| 1/4 teaspoon | Black pepper | |
| 1 teaspoon | Onion salt | |
| 1 teaspoon | Cumin seeds | |
| 1 teaspoon | Chile powder - (such as ancho, new Mexico or a mild chile mixture | |
| 1/8 teaspoon | Cayenne pepper | |
| 1/2 teaspoon | Dried oregano - crumbled | |
| 4 | Pork paillards or cutlets pounded thin | |
| 2 tablespoons | To 3 tbs flour | |
| 2 tablespoons | Butter or a mixture of oil and butter | |
| 3 tablespoons | Unsalted butter - softened | |
| 1 x | Garlic - chopped | |
| 1/4 teaspoon | To 1/2 tsp lemon or lime juice | |
| 2 tablespoons | Cilantro - chopped | |
| Salt and pepper |
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 saute, 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 gauge the temperature.
Source:
San Francisco Chronicle: Food Section - 5/4/94 - Marlena Spieler
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