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    "Final Fork" Champion

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    FSU grad Maurice Leo ('90) appeared on the Rachael Ray show today. Basketball fever is in the air and four NCAA fans traveled to Rachael's kitchen to represent their home teams in a "Final Fork" cooking challenge. Maurice represented Florida State with a Seminole Sliders - Pork Parmesan Cutlets dish. Maurice's competed against contestants from the University of Kentucky, BYU and Marquette.


    Not only did Maurice Leo compete, she won the "Final Fork" cooking challenge. Congrats Mo!

    The complete recipe is listed below:

    Ingredients

    • ·       1 pork tenderloin, sliced thin and pounded
    • ·       Salt and pepper
    • ·       Wondra flour, for coating
    • ·       2 eggs
    • ·       Plain breadcrumbs
    • ·       A handful Italian parsley
    • ·       About 1 cup grated Parmigiano-Reggiano, divided
    • ·       2 garlic cloves, minced
    • ·       Olive oil or canola oil, for frying
    • ·       1 ball fresh mozzarella, sliced
    • ·       1 cup Italian tomato sauce
    • ·       Slider rolls

     

    Preparation

    Dip cutlets in Wondra mixed with salt and pepper.

    Beat eggs in a shallow dish with a splash of water. Dip cutlets in egg wash

    Dredge cutlets in breadcrumbs mixed with parsley, half the cheese, salt, pepper and garlic.

    Heat oil in a nonstick skillet over medium-high heat. Add cutlets and quickly fry cutlets until golden brown. Remove and drain on a paper towel-lined plate.

    Add some tomato sauce to the frying pan. Add cooked cutlets back to the pan and top with a little grated parm, additional sauce and a slice of mozzarella. Cover pan to melt cheese.

    Serve cutlets on slider rolls.

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