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One can make only so many chicken dinners in a week. On those nights when you need to change it up, may we suggest this recipe for herb-crusted pork cutlets? We coat the boneless cutlets in a mixture of bread crumbs, fresh herbs (think rosemary and thyme) and Parmesan cheese. Then they get sautéed, making the pork crispy on the outside and tender on the inside. Serve the cutlets with a big green salad…but some shoestring fries wouldn’t hurt, either.
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