PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE
A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.
Provided by PanNan
Categories Veal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Spread the breadcrumbs on a piece of wax paper.
- Press both sides of the cutlets into the breadcrumbs, until coated.
- Heat a large skillet over medium-high heat.
- Add a little oil and cook the cutlets on each side until lightly browned and cooked.
- You may need to add a little oil to brown the other side.
- Stir the butter, garlic, and sage into the skillet.
- Cook for a minute.
- Add the chicken broth and sugar.
- Let it simmer down to about 1/3 cup.
- Add the vinegar and simmer a minute more.
- Pour the sauce over the cutlets and serve.
- If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.
Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5
PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE
Steps:
- Season both sides of pork chops with salt and pepper.
- Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
- Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
- Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
- Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
- Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.
VEAL CUTLETS WITH THYME BUTTER SAUCE
Provided by Suzanne Tracht
Categories Milk/Cream Beef Herb Christmas Lunch Lemon Veal Fall Winter Family Reunion Thyme Chive Shallot Bon Appétit Sugar Conscious
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle veal with salt and pepper. Place panko in large shallow bowl. Place flour in medium bowl. Beat eggs just to blend in another medium bowl. Working in batches, coat veal cutlets in flour, then egg, then panko, pressing gently to adhere. Place on rimmed baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)
- Place wine, broth, lemon juice, thyme, and shallots in heavy large skillet. Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes. Add 10 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions. Whisk in cream. Remove from heat. Cover to keep sauce warm.
- Preheat oven to 200°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches and adding more butter by tablespoonfuls as needed, cook veal until brown and cooked through, about 2 minutes per side. Transfer to another rimmed baking sheet and place in oven to keep warm.
- Gently rewarm sauce over medium-low heat, stirring constantly. Divide veal among 4 plates. Drizzle sauce over veal, sprinkle with chives, and serve.
- *Available at many supermarkets and at Asian markets.
TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)
Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.
Provided by zeldaz51
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
- Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
- Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
- In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
- Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.
PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE
This recipe is one of my all time favorites. It sounds really strange but it is amazing. It's quick, easy and very yummy! It comes from an issue of Bon Appetit.
Provided by StaceyLyn78
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
- Melt butter in large skillet over high heat.
- Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
- Transfer pork to plate.
- Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
- Boil until syrupy, scraping up browned bits, about 5 minutes.
- Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
- Serve pork with sauce.
QUICK PORK CUTLETS WITH TANGY PAN SAUCE
Tender pork cutlets and a tangy pan sauce. If you want a milder sauce, cut down on the vinegar and mustard. I actually made this using a 2 lb pork roast, sliced into 1/2 rounds.
Provided by Random Rachel
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork roast into 1/2" rounds.
- Pour the marinade ingredients into a medium size bowl and mix thoroughly.
- Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
- Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
- Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
- Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
- When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
- Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
- Spoon the sauce over a few cutlets and enjoy :-).
PORK CUTLETS WITH SPAGHETTI
No fancy name on this recipe to keep you wondering what it is. I bought some cutlets one day and this is what I created. You can skip steps 5,6, and 7 if you want to speed things up even more.
Provided by Charlotte J
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Lay out the cutlets on a cutting board.
- Mix salt, pepper and paprika together and sprinkle 1/2 over cutlets.
- Cover with plastic wrap and pound with mallet.
- Turn cutlets and sprinkle with remaining seasoning; repeat step 3.
- Put flour in a plastic bag and drop in cutlet; shake to coat.
- Mix egg and water together well.
- Dip each cutlet into egg mixture then into breadcrumbs.
- Heat skillet with butter and cook cutlets 2-3 minutes on each side.
- Add about 1 cup of spaghetti sauce into skillet reduce heat to low and cook another 5 minutes per side or until done.
- Cook spaghetti as directed, drain return to pot and add remaining sauce; Cook over low until thoroughly heated.
- Continue to stir as not to burn.
- Pour cutlets and sauce in center of a platter.
- Move cutlets to outer edge and put spaghetti in the center.
- Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 752.3, Fat 21.3, SaturatedFat 10.4, Cholesterol 142.5, Sodium 1315.6, Carbohydrate 88.7, Fiber 5.6, Sugar 9.4, Protein 48
PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR RECIPE
Provided by chrissy14
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper. Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. ADVERTISING Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Cutlets-with-Figs-and-Balsamic-Vinegar-15604#ixzz0ykfEsCVg
BALSAMIC PORK SCALLOPINE
I developed this delightful dish by tweaking my veal scallopine recipe-thinly sliced pork is an economical alternative and a tasty success! -Mary Cokenour, Monticello, Utah
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside., Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary., Cover and cook over low heat for 15-20 minutes or until meat is tender., Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.
Nutrition Facts : Calories 503 calories, Fat 25g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 292mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
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