PORK CUTLET SEASONING RECIPES

CRISPY PORK CUTLETS | ALLRECIPES

Crispy Pork Cutlets | Allrecipes image

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 Pork Pork Tenderloin Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 cutlets

Number Of Ingredients 16

Ingredients

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
? cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1?½ tablespoons all-purpose flour
1?½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

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, CarbohydrateContent 71.2 g, CholesterolContent 273.7 mg, FatContent 29.3 g, FiberContent 1.9 g, ProteinContent 66.8 g, SaturatedFatContent 11.6 g, SodiumContent 883.3 mg, SugarContent 6.2 g

PORK CUTLETS RECIPE - FOOD.COM

Pork Cutlets Recipe - Food.com image

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)

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

6 boneless pork cutlets, trimmed
1/2 cup flour
2 teaspoons seasoning salt (we used garlic salt)
1/2 teaspoon pepper
2 eggs
1/4 cup milk
1 1/2 cups breadcrumbs
2 teaspoons paprika
6 tablespoons vegetable shortening (Crisco)
2 tablespoons flour
1/2 teaspoon dried dill
1 1/2 cups chicken broth
1 cup sour cream, room temperature

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.

Nutrition Facts : Calories 588.8, FatContent 37.3, SaturatedFatContent 14.8, CholesterolContent 133.2, SodiumContent 656.7, CarbohydrateContent 48.6, FiberContent 2.8, SugarContent 3.2, ProteinContent 14.9

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