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.
PARMESAN-CRUSTED PORK LOIN CUTLETS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 10
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.
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
KOTLET SCHABOWY (POLISH BREADED PORK CHOP)
Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.
Provided by olenka
Categories World Cuisine Recipes European Eastern European Polish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
- Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
- Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 15.2 g, Cholesterol 123.8 mg, Fat 21.8 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 257.4 mg, Sugar 1.2 g
PORK PAPRIKASH
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
- Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
- Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
- Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.
PAPRIKA PORK
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
- Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.
Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium
PORK CUTLETS PARMIGIANA
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
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
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
PAPRIKA VEAL SHANKS
Provided by Paul Grimes
Categories Onion Tomato Dinner Veal Bell Pepper Sour Cream Paprika Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
- Preheat oven to 350°F with rack in middle.
- Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
- Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
- Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
- Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
VEAL (OR PORK) CUTLETS WITH PAPRIKA
Make and share this Veal (Or Pork) Cutlets With Paprika recipe from Food.com.
Provided by PanNan
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce: saute onion in butter until tender.
- Add red peppers, tomatoes and paprika and saute for about 3 minutes.
- Add beef broth and simmer for 30 minutes.
- Mix flour with a little water to make a thin paste.
- Pour into sauce and stir.
- Cook about 3 minutes.
- Add cream and stir (do not boil).
- Meanwhile salt the cutlets and brown on both sides in butter or oil.
- Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
- Remove from heat.
- When sauce is finished, add the cutlets and heat for a few minutes.
- Don't let it boil.
- Serve with boiled or mashed potatoes and a steamed vegetable.
Nutrition Facts : Calories 338.1, Fat 28.4, SaturatedFat 17.7, Cholesterol 77.6, Sodium 953.9, Carbohydrate 18.2, Fiber 3.7, Sugar 7.3, Protein 4.6
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
Make and share this Pork Cutlets recipe from Food.com.
Provided by Anne Edgell
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat half butter and oil in heavy frying pan.
- To prepare cutlets, I use dried breadcrumbs (seasoned if desired) on one plate, lightly beat a couple of eggs in a soup platter, roll cutlets in breadcrumbs on both sides, then in eggs, then again in the breadcrumbs making sure they are well covered.
- Place in frying pan and fry on medium hot to avoid burning 5-7 minutes (depending how thick they are cut) on one side until golden in color, turn over and repeat. You can lift cutlets with spatula to let some fat get under the cutlets.
- I make a cut with a sharp knife to make sure meat is well done and if necessary fry a couple more minutes on both sides.
- I have also cut up onions and sauteed them right along with the pork cutlets.
- After removing cutlets from pan (keep warm) I use a heaping tbs of flour, browning in the pan until golden, then add vegetable broth to make a gravy.
- Use salt and pepper to taste. Serve over cutlets.
Nutrition Facts : Calories 43.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35, Carbohydrate 1.7, Fiber 0.1, Sugar 0.2, Protein 3.4
GARLICKY PORK CUTLETS WITH PROSCIUTTO, LEMON, AND SAGE
From America's Test Kitchen (ATK) Cook's Country magazine. This is designed to take 30 minutes or less with great flavor. Great weeknight meal idea.
Provided by Londonsbk
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.
- Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add half of cutlets, prosciutto side down, and cook until light golden brown on first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.
- Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage, and butter. Season with salt and pepper and pour sauce over cutlets. Serve.
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
CREAMY PAPRIKA PORK
When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.
Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
PORK PAPRIKASH
Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
- Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
- Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
- Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.
PORK CUTLETS WITH ARUGULA SALAD AND SAUTEED TOMATOES
A very thin pork cutlet, even after sauteeing in a bit of oil, remains a healthful option; include low-calorie vegetables -- like arugula and sauteed tomatoes -- and you'll satisfy taste and appetite.
Provided by Martha Stewart
Categories Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Make dressing: In a large bowl, combine lemon juice and 1 teaspoon oil. Season with salt and pepper. Set aside.
- Place chops on a work surface; on the side without fat, cut each chop in half horizontally, opening it like a book but stopping before cutting all the way through. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick. On a plate, combine flour, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Coat each cutlet with flour mixture, shaking off excess. Set aside.
- In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes; set aside.
- In same skillet, heat 1 teaspoon oil over medium-high. Add 1 cutlet; cook until browned, 1 to 2 minutes. Turn over; cook until opaque throughout, about 30 seconds more. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with remaining 3 cutlets, using 1 teaspoon oil for each.
- Add arugula to bowl with dressing; toss. Place tomatoes and 1 cutlet on each plate along with lemon wedges. Top pork with arugula and, if desired, Parmesan.
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