I found some great, thin pork cutlets at the food store last weekend, and decided to roll them around some long grain wild rice and saute. Not bad! There's no recipe, really - just roll the pork (you also could use chicken) around a tablespoon or so of rice, and roll up, starting at the thin end. I dipped the rolls into buttermilk, then dredged in pan searing flour and sauteed. We had it with green beans sprinkled with a bit of salt and parmesan, and roasted acorn squash.
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