PORK CUTLETS
A while ago someone asked what to do with pork cutlets she got on sale - this is a wonderful dish using pork cutlets that we enjoy served with egg noodles. Recipe source: Bon Appetit (January 1981)
Provided by ellie_
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
- Cut small slits around the edges of the pork and set aside.
- In a pie dish or bowl combine 1/2 cup flour, salt and pepper.
- In a second pie dish beat eggs with milk.
- In a third pie dish combine bread crumbs and paprika.
- Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
- In a large skillet melt Crisco (vegetable shortening) over medium heat.
- Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons) and cutlets.
- In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
- Stir in broth, stirring to combine well and then stir in sour cream until heated through.
- Spoon sauce or pass separately--the sauce is wonderful over noodles.
BREADED PORK CUTLETS
Make and share this Breaded Pork Cutlets recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In shallow pan, mix first 4 ingredients.
- In another, mix egg and worcestershire sauce.
- Coat steaks with flour, eggs, then crumbs.
- Cook steaks in hot oil, until golden.
- Cook on med another 5 minutes, until done.
CRISPY PORK CUTLETS
I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
- Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
- Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
- Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g
PORK CUTLETS PARMIGIANA
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 6
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.
SOUTHWESTERN PORK CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer. Bake on the lower oven rack until tender and charred in spots, about 35 minutes. Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray. Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.
Nutrition Facts : Calories 841, Fat 42 grams, SaturatedFat 11 grams, Cholesterol 159 milligrams, Sodium 1,102 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 53 grams
PARMESAN PORK CUTLETS
The aroma of these cutlets as they cook makes my kids eager to come to the dinner table. The dish is easy to make, and my family loves it. -Julie Ahern, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 376 calories, Fat 21g fat (5g saturated fat), Cholesterol 162mg cholesterol, Sodium 626mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST
Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.
Provided by toastyfrenchy
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
- Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
- Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
- Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
- Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g
PORK CUTLETS PARMESAN WITH TOMATO SAUCE
These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta.
Provided by MizzNezz
Categories Pork
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
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).
PORK CUTLETS PARMESAN
Make and share this Pork Cutlets Parmesan recipe from Food.com.
Provided by crazycookinmama
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 258, Fat 13.6, SaturatedFat 3.7, Cholesterol 61.6, Sodium 1958.5, Carbohydrate 9.5, Fiber 0.5, Sugar 0.6, Protein 23.1
PORK CUTLET PARMIGIANA
This was an inexpensive meal that my mom always made when we were growing up. I do not care for the taste of veal so this is how I always make it
Provided by Dawnab
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 486.8, Fat 20.1, SaturatedFat 9.2, Cholesterol 167.9, Sodium 933.6, Carbohydrate 25.9, Fiber 3, Sugar 9.2, Protein 47.7
FOLDED PORK CUTLETS
I thought I'd seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu 'Mille-Feuille,' and I realized I hadn't seen anything yet. Okay, I'm being a little dramatic, but I really loved the unusual look and feel, as well as the internal flavoring opportunities the multi-layer technique provides. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on top.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
- Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened.
- Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all sides with flour until lightly coated. Place beaten egg and bread crumbs in two shallow dishes. Dredge each cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to 15 minutes.
- Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.
Nutrition Facts : Calories 825 calories, Carbohydrate 46.5 g, Cholesterol 233.5 mg, Fat 50.6 g, Fiber 0.5 g, Protein 56.5 g, SaturatedFat 14.3 g, Sodium 985.9 mg, Sugar 0.4 g
PORK-CUTLET PARMESAN
You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
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.
SAUTEED PORK CUTLETS
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
- Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.
CRISPY TAIWANESE PORK CUTLETS
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
Provided by Lisa Cheng Smith
Categories Bon Appétit Dinner Lunar New Year Fry Pork Soy Dairy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 8 small servings
Number Of Ingredients 14
Steps:
- Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-¼" thick. The surface will be jagged and textured.
- Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
- Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
- Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
- Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
- Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.
TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)
Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g
More about "pork cutlets recipes"
GOLDEN BAKED PORK CUTLETS RECIPE | EATINGWELL
From eatingwell.com
Ratings 6Calories 220 per servingCategory Healthy Pork Recipes
- Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
- Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
- Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.
COOKING PORK CUTLETS - AUSTRALIAN PORK | AUSTRALIAN PORK
From pork.com.au
HERB-CRUSTED PORK CUTLETS - PUREWOW
From purewow.com
PORK CUTLETS - WILL COOK FOR SMILES
From willcookforsmiles.com
PORK CUTLET RECIPE WITH PANKO AND GRAVY - THE SPRUCE EATS
From thespruceeats.com
SCHNITZEL RECIPE {30 MIN PORK CUTLETS} - SIMPLY RECIPES
From simplyrecipes.com
PAN-FRIED PORK CUTLETS RECIPE | MYRECIPES
From myrecipes.com
PORK CUTLETS WITH MUSHROOM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
107 EASY AND TASTY PORK CUTLETS RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
QUICK MENU IDEAS: SAUTEED PORK CUTLETS | COOK'S ILLUSTRATED
From cooksillustrated.com
BAKED PORK CUTLET RECIPE - WEBMD
From webmd.com
PORK CUTLETS - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL MIELLE
From recipe30.com
CRISPY BAKED PORK CUTLETS - SLENDER KITCHEN
From slenderkitchen.com
10 BEST PORK TENDERLOIN CUTLETS RECIPES | YUMMLY
From yummly.com
PORK SCHNITZEL RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST BAKED BREADED PORK CUTLETS RECIPES | YUMMLY
From yummly.com
MUSHROOM PORK CHOPS - THE COZY COOK
From thecozycook.com
PORK CUTLETS WITH CREAMY MUSTARD SAUCE | RICARDO
From ricardocuisine.com
WORLD’S MOST AWESOMEST TENDEREST PORK CUTLETS
From thekitchenwhisperer.net
HOW TO BAKE PORK CHOPS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
GROUND PORK CUTLETS WITH TOMATO GRAVY RECIPE | FOOD & WINE
From foodandwine.com
BREADED PORK CUTLETS - CRISPY AND TENDER - COOKTHESTORY
From cookthestory.com
10 BEST PORK CUTLETS HEALTHY RECIPES | YUMMLY
From yummly.com
16 CUTLET RECIPES FROM AROUND THE GLOBE TO MAKE FOR DINNER …
From saveur.com
EASY PORK CUTLET RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
CRISPY BREADED PORK CUTLETS
From anaffairfromtheheart.com
PORK CHOP VS. PORK CUTLET: WHAT’S THE DIFFERENCE?
From cookindocs.com
PORK CHOP RECIPES | ALLRECIPES
From allrecipes.com
3-INGREDIENT PORK CUTLETS: A DINNER RECIPE YOU CAN …
From brit.co
CRISPY LEMON PORK CUTLETS - RECIPES
From more.ctv.ca
HOW TO MAKE HEALTHY PORK CUTLETS | HEALTHY EATING | SF GATE
From healthyeating.sfgate.com
PORK CUTLET RECIPES - PORK CUTLETS & PORK CUTLET IDEAS
From simplyrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pork #german #european #stove-top #meat #equipment
You'll also love