Ingredients

• 2 matzoh crackers
• 2 eggs beaten
• 1 cup flour
• Garlic powder
• Salt and pepper
• Oregano
• 8 pork cutlets
• 2 tablespoons olive oil, plus extra for sauteing
• 2 cups water
• 2 cups minute rice
• 1/2 onion diced
• 1 can creamy corn
• 1 cup white wine
• 3 packets duck sauce

Instructions

1. In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry.
2. In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper.
3. After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto.