June 17, 2014 - by

“Final Fork” Champion – Florida State University

“Final Fork” Champion – Florida State University
















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"Final Fork" Champion

FSU grad Maurice Leo ('90) appeared on the Rachael Ray show today. Basketball fever is in the air and four NCAA fans traveled to Rachael's kitchen to represent their home teams in a "Final Fork" cooking challenge. Maurice represented Florida State with a Seminole Sliders - Pork Parmesan Cutlets dish. Maurice's competed against contestants from the University of Kentucky, BYU and Marquette.

Not only did Maurice Leo compete, she won the "Final Fork" cooking challenge. Congrats Mo!

The complete recipe is listed below:






Ingredients

  • ·      
    1
    pork tenderloin, sliced thin and pounded
  • ·      
    Salt
    and pepper
  • ·      
    Wondra
    flour, for coating
  • ·      
    2
    eggs
  • ·      
    Plain
    breadcrumbs
  • ·      
    A
    handful Italian parsley
  • ·      
    About
    1 cup grated Parmigiano-Reggiano, divided
  • ·      
    2
    garlic cloves, minced
  • ·      
    Olive
    oil or canola oil, for frying
  • ·      
    1
    ball fresh mozzarella, sliced
  • ·      
    1
    cup Italian tomato sauce
  • ·      
    Slider
    rolls

 

Preparation

Dip
cutlets in Wondra mixed with salt and pepper.

Beat
eggs in a shallow dish with a splash of water. Dip cutlets in egg wash

Dredge
cutlets in breadcrumbs mixed with parsley, half the cheese, salt, pepper and
garlic.

Heat
oil in a nonstick skillet over medium-high heat. Add cutlets and quickly fry
cutlets until golden brown. Remove and drain on a paper towel-lined plate.

Add
some tomato sauce to the frying pan. Add cooked cutlets back to the pan and top
with a little grated parm, additional sauce and a slice of mozzarella. Cover
pan to melt cheese.

Serve
cutlets on slider rolls.

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