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.
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.
PORK CUTLETS
Steps:
- In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
- Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
- Serve with potato and leeks
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.
PORK CUTLET SAUTE
Begin with Judy Garvin's pork dish which she prepares from her kitchen in Long Beach, CA. The mushrooms and velvety sauce make every bite special, and the recipe makes plenty of sauce to go around.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.
Nutrition Facts : Calories 342 calories, Fat 20g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 503mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
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.
PARMESAN PORK CUTLETS
Make and share this Parmesan Pork Cutlets recipe from Food.com.
Provided by Chef by Chance
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 481.6, Fat 23.2, SaturatedFat 5.4, Cholesterol 172.2, Sodium 824.3, Carbohydrate 31.8, Fiber 1.6, Sugar 1.9, Protein 34.2
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
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
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.
PORK CUTLETS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the cutlets with salt and pepper.
- Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and cook about 2 minutes, turning occasionally.
- Transfer the meat to a warm serving dish. Cover with foil and keep warm.
- Pour off the fat from the skillet, then add the onion, garlic and capers. Cook, stirring until the onion is lightly browned. Add the vinegar, mustard, chicken broth and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 3/4 cup. Add any juices that may have accumulated around the cutlets. Add the butter, if desired. Blend well.
- Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 2 grams, TransFat 0 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.
PORK CUTLETS WITH NORMANDY-STYLE MUSHROOM AND APPLESAUCE
Make and share this Pork Cutlets With Normandy-Style Mushroom and Applesauce recipe from Food.com.
Provided by Boomette
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. Sear in hot butter for 1 minute per side. Set aside and keep warm.
- Add shallots and mushrooms to skillet and brown for about 3 minutes. Add diced apples and deglaze with cider. Reduce liquid by half then add cream, salt and pepper. Reheat pork cutlets in sauce preparation.
- Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.
Nutrition Facts : Calories 329.7, Fat 17.4, SaturatedFat 9.5, Cholesterol 117.3, Sodium 76.5, Carbohydrate 15.8, Fiber 2.8, Sugar 10.6, Protein 28.7
BREADED MUSTARD & SAGE PORK CUTLETS
After attending my daughter's back to school night and receiving a complimentary package of instant potatoes, I had to make something with them. I created these pork cutlets and they were fantastic. -Carrie Farias, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt., Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed.
Nutrition Facts : Calories 328 calories, Fat 13g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 567mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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