Quick and Easy: Creamy Santa Fe Cutlet

Associated Press

These cutlets are a breeze to make. The recipe comes from the cookbook "Dinner's On ... 15 Minutes Away" (Filipacchi, 2003, $14.95 paperback).

The pork is sauteed, and served with a sauce conjured from salsa, corn, sour cream and cilantro. Perfect side dishes would be tortillas with scallion butter, and a salad of sliced cucumbers, halved cherry tomatoes and baby carrots.

The book offers "70 recipes that will save the day," according to the subtitle, and is compiled by the editors of Woman's Day magazine.

• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound 1/4-inch-thick pork cutlets
• 3 teaspoons oil
• 1/2 cup salsa
• 1/2 cup frozen corn
• 1/4 cup water
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped cilantro

Combine flour, salt and pepper; dredge pork cutlets in flour mixture.

Heat 2 teaspoons of oil in a nonstick skillet. Saute half the cutlets 1 1/2 minutes per side until cooked. Remove to a side plate. Repeat with remaining oil and cutlets. Cover to keep warm.

After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1 minute. Off heat, stir in reduced-fat sour cream and chopped cilantro.

Makes 4 servings.

Nutrition information per serving: 267 calories, 27 g protein, 12 g carbohydrates, 1 g fiber, 12 g fat (4 g saturated), 72 mg chol., 421 mg sodium.