PORK CUTLETS RECIPE RECIPES

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PORK TONKATSU RECIPE | FOOD NETWORK



Pork Tonkatsu Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
Salt and freshly ground black pepper
Salt and freshly ground black pepper 
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping

Steps:

  • Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides. 
  • Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks. 
  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
  • Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

PARMESAN-CRUSTED PORK LOIN CUTLETS RECIPE | MELISSA D ...



Parmesan-Crusted Pork Loin Cutlets Recipe | Melissa d ... image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 10

1 (12-ounce) pork loin
3 slices white bread or crusts from 8 slices
1/3 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup flour
1 large egg
1 tablespoon water
3 tablespoons vegetable oil
1 tablespoon butter
4 lemon wedges

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.

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SOUTHWESTERN PORK CHOPS RECIPE: HOW TO MAKE IT
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.—Vicki L. Blaine, Plymouth, Michigan
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Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 508 calories per serving
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