Updated: 10/13/2006

TV Morning Show 10/13/2006

Pork and Chicken Milan

2 four-ounce boneless pork chops, pounded thin

2 four-ounce boneless, skinless chicken breasts, pounded thin

1 cup bread crumbs

2 tablespoons olive oil

2 tablespoons butter

2 medium tomatoes, diced fine

2 cloves garlic, minced

1 jalapeno or other spicy fresh pepper, seeded and minced

juice of ½ lemon

2 tablespoons fresh parsley

¼ cup grated parmesan cheese

Lay the pork and chicken out in a baking pan that has sides of two-to-three inches in depth. Add the bread crumbs, and work them into each piece of meat, turning them over and over again until thoroughly coated. Heat the oil and butter in a 14-inch skillet, on medium high heat. Add the cutlets to the pan and brown on both sides. Add the next five ingredients to the pan and evenly coat the cutlets. Remove the cutlets and tomato mixture from the pan to a large platter. Garnish with the cheese and serve family style with Italian bread and tossed salad.