Breaded Polenta Cutlets Recipes

BREADED POLENTA CUTLETS

Steps:

• To make herbed bread crumbs:.
• Pulverize stale or lightly toasted whole wheat, sourdough, or French bread in a food processor. Mix in mixed dried herbs. Set aside.
• Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken. Lower the heat and simmer, stirring frquently until the polenta tastes done. The cooking time will vary with different cornmeals. Finely ground cornmeal might be done after just a few minutes of cooking, coarsely ground and stone ground may need to simmer for up to 45 minutes. Add more water, if needed, during cooking, until the cornmeal is no longer crunchy and the polenta is the consistency of thick porridge.
• Meanwhile, saute the onions, garlic, and ground fennel seeds in the olive oil on medium heat for about 7 minutes. Remove the cooked polenta from the heat. Stir in onions and the grated cheese(if using). Add salt to taste.
• Pour the hot polenta onto an oiled baking tray or 10" pie pan to about 3/4" thickness. Spread evenly with a rubber spatula. Chill for at least 30 minutes. The plenta will thicken as it cools.
• Preheat the oven to 375*F. and oil a baking sheet.
• In a large bowl, whisk the eggs until they get foamy and then whisk in the milk. Place the bread crumbs in a separate shallow bowl. With a knife, cut the cooled polenta into squares, rectangles, diamonds, or whatever shape you like. Line up in order the pan of cutlets, egg mixture, bread crumbs and the oiled baking sheet.
• Lift one cutlet at a time with a spatula and dip it inot the egg mixture. Lightly coat the cutlet and gently shake off the excess. Then dip each cutlet in the bowl of bread crumbs and coat well. Arrange the cutlets on the baking sheet about an inch apart.
• Bake for 35 minutes, until golden brown on both sides, turning once after about 20 minutes.
• Variation:.
• To fry the cutlets, heat olive oil about 1/4" deep in a skillet and fry the cutlets for 2-3 minutes on each side. Serve immediately, or keep in a wqrm oven until ready to serve.

TONKATSU: BREADED PORK CUTLETS

Steps:

• Heat oil to 350 degrees F.
• In medium size bowl mix eggs and water. Put flour in a shallow bowl with some salt and pepper to taste. Likewise, put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge pork in flour, then egg wash, then press into panko. When all pieces are done fry off in batches until golden brown. Drizzle with tonka sauce.
• Put all above ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top. Chill and refrigerate. Sauce will keep for 4 to 6 weeks.
• Yield: 3 cups

SUN-DRIED TOMATO POLENTA CUTLETS

Steps:

• Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
• In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
• Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
• Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
• In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
• Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
• Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
• Add the mushroom mixture to the polenta and mix well.
• Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
• Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
• When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
• While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
• Pour out into a large deep platter.
• In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
• Preheat the oven to 400*F.
• Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
• This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
• Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
• Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
• With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
• Enjoy!
• Note:.
• You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.

CRISPY BREADED PORK CUTLETS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

BREADED PORK CUTLETS

Steps:

• Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten without breaking the meat. The meat should be about 1/4 inch thick.
• Combine cumin, rosemary, salt and pepper. Blend well. Season the cutlets on both sides.
• Beat the egg with the water. Place in a large flat dish. Coat the cutlets with the mixture, remove the excess and dip them into bread crumbs.
• Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere.
• Heat the oil in a large nonstick skillet and cook the pork cutlets over medium heat about 3 minutes on each side until golden brown and cooked through. Serve with the lemon wedges.

CRISPY PORK CUTLETS

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.

BREADED PORK CUTLETS PARMESAN

Steps:

• Sprinkle the pork slices with salt and pepper. Put the egg and water in a shallow dish and blend thoroughly. Put the bread cumbs in another shallow dish. Dip the slices into the egg mixture to coat both sides, then dredge them in the bread crumbs on both sides.
• Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs to adhere.
• Heat the oil in a nonstick skillet large enough to hold the pork slices in one layer. Cook over medium-high heat about 5 minutes or until lightly browned. Turn the slices and cook for about 5 minutes more or until browned.
• Meanwhile, preheat the oven to 425 degrees.
• Spoon a little tomato sauce over the bottom of a flat baking dish large enough to hold the pork slices in one layer. Place the slices over the sauce and add the mozzarella slices on top. Add the remaining sauce between the slices. Sprinkle with the Parmesan cheese and bake until piping hot and the cheese is melted.

BREADED MUSTARD & SAGE PORK CUTLETS

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.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.