Pork Cutlet Parmesan Recipes

Steps:

• Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
• Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
• Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
• Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
• Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

Steps:

• Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.

Steps:

• Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
• Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
• Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
• Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

Steps:

• Preheat oven to 425degrees.
• Combine bread crumbs and 1 tablespoon Parmesan cheese in large bowl. Dip pork in egg, then bread crumb mixture, coating well. Arrange pork on greased baking sheet. Bake, turning once, 18 minutes or until pork is done.
• Meanwhile, heat Sauce in 2-quart saucepan. To serve, spoon sauce over hot penne. Top with pork, then sprinkle with remaining 2 tablespoons cheese.

Steps:

• With a meat mallet, pound pork into thin patties.
• In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
• Dip each pork medallion into beaten egg and then into bread crumbs.
• Fry over med hi heat till browned- it does not need to be fully cooked.
• In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
• Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
• Serve over pasta.

Steps:

• Slice 12 ounces pork tenderloin into 12 rounds.
• Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
• In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
• In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
• Place 3 tablespoons all-purpose flour in a third bowl.
• Season pork with coarse salt.
• Dip pork in flour, then in egg mixture.
• Dredge in breadcrumb mixture; pat it inches
• In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
• Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
• Repeat with another tablespoon oil and remaining pork.
• Serve with lemon wedges and parsley sprigs.

Steps:

• Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until pale golden, about 5 minutes.
• Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer, tightly covered, stirring occasionally, until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to a bowl and keep warm, covered.
• Clean skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.
• Serve pork over green beans.

Steps:

• Lightly dust cutlets with pepper and flour.
• Saute with 2T of butter over moderately high heat quicky-about 1 minute per side.
• Place in a shallow baking dish.
• Add shallots to pan and saute until soft.
• Add wine to deglaze pan and cook for a minute or so.
• Mix Parmesan cheese, bread crumbs and remaining 2T of butter.
• Top each tenderloin evenly with mixture and pour wine sauce into baking pan.
• Bake at 375 for 10-15 minutes.

Steps:

• FOR TOMATO SAUCE---------------.
• Heat oil in saucepan and add garlic.
• Cook briefly (do not brown).
• Add tomatoes and bring to a boil.
• Add rosemary, pepper flakes, salt and pepper.
• Simmer for 10 minutes.
• FOR CUTLETS------------.
• Sprinkle the cutlets with salt and pepper.
• Mix egg and water well.
• Put breadcrumbs in shallow dish.
• Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
• Heat olive oil in nonstick 10 inch skillet.
• Cook cutlets on med.
• hi heat about 5 minutes per side until lightly browned.
• Preheat the oven to 400 degrees.
• Place cutlets in baking dish.
• Put mozzarella slices on top.
• Sprinkle with parmesean.
• Spoon sauce around the cutlets.
• Bake until piping hot and the cheese is melted (about 8 minutes).

Steps:

• Heat oven to 400 degrees.
• Thinly slice tenderloin on the diagonal into 8 pieces. Pound to 1/4 inch thickness.
• Place the flour on a plate, the eggs lightly beated into a shallow bowl, and combine the bread crumbs, salt, and cheese in another bowl.
• Dredge the cutlets in the flour, then in the eggs, and finally the bread crumb mixture.
• Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Place 4 of the cutlets into the pan for 1-2 minutes per side until golden. Place on a baking sheet and wipe out the skillet. Repeat with the remaining oil and cutlets.
• Bake in the oven until cooked through, about 8-10 minutes.

Steps:

• Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
• Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
• Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
• Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
• In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
• Preheat oven to 400 degrees.
• In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

Steps:

• wisk eggs in a bowl to blend, place bread crumbs in another bowl, and the cheese in another.
• sprinkle the cutlets with salt and pepper. coat chops generously with the cheese, patting to adhere. dip the cutlets in the egg, then coat with the bread crumbs, patting to adhere.
• heat the oil in a large skillet over medium heat. Add pork cutlets, reduce heat, flipping occasionally cook until golden and crispy.
• place the cutlets in a cookie sheet and bake at 400º for 30 minutes, flipping halfway through.