This menu is quick and easy to prepare because the pork cutlets are so thin. It does leave a few dirty dishes in its path, but the prep time, if you are organized, doesn’t take that long and you should be able to wash up the prep dishes while some of the components are cooking. Additionally, the rice salad can be made ahead for even more convenience and in fact is best if it is chilled a bit before serving.

Breaded pork loin scallops sauteed in olive oil and butter until crispy, topped with a drizzle of Dijon mustard sauce
Brown rice salad with peas, broccoli, peppers, and lemon-black pepper-yogurt-parmesan dressing
Steamed zucchini

Chilled grapes

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