HOW TO COOK PORK CUTLETS IN A PAN RECIPES
PORK CUTLETS RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 1 serving
Number Of Ingredients 7
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
PAN-FRIED PORK CUTLETS RECIPE | MYRECIPES
Provided by MyRecipes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Flatten cutlets to 1/8-inch thickness using a meat mallet; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Dredge cutlets in 1/4 cup flour.
- Sauté cutlets in oil and bacon drippings in a large skillet over medium heat 2 minutes on each side or until lightly browned. Remove from skillet; set aside. Reserve drippings in skillet.
- Add remaining 1/4 cup flour to pan drippings, stirring until smooth. Cook over medium heat 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly, until thickened. Add remaining salt and pepper.
- Add cutlets to skillet, arranging over cream gravy. Cover and simmer 30 minutes, turning cutlets frequently. Remove cutlets to a serving platter; spoon gravy over cutlets, and garnish with parsley sprigs, if desired.
- Note: Six (1/2-inch-thick) pork chops (about 1 1/2 pounds) may be substituted for tenderloin; do not flatten.
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- Note: Six (1/2-inch-thick) pork chops (about 1 1/2 pounds) may be substituted for tenderloin; do not flatten.
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