CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 Egg
- 1/3 c Dry bread crumbs
- 1/4 c Fresh basil, chopped
- 2 tb Fresh oregano, chopped
- 1 tb Parmesan, fresh grated
- 1 ts Fresh thyme, chopped
- 1/2 ts Pepper
- 1/4 ts Salt
- 1 lb Fast-fry pork cutlets
- 2 tb Vegetable oil
Instructions
In shallow dish, lightly beat egg. In separate shallow dish, stir together bread crumbs, basil, oregano, Parmesan, thyme, pepper and salt. Dip pork into egg to coat well; press into bread crumb mixture, turning to coat all over.
In large skillet, heat half of the oil. Over medium heat; cook pork, in batches and adding remaining oil if necessary, turning once, for 8-10 minutes or until just a hint of pink remains inside. Serve with new red potatoes and yellow beans.
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