CRISPY BREADED PORK CUTLETS
Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 1 g, Protein 45 g
CRISPY BREADED PORK CHOPS
With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
- Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
- Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
- Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
- Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g
BREADED PORK TENDERLOIN SANDWICH
This pork tenderloin sandwich (with a crispy golden cutlet that is so wide, no bun can contain it) is the deep-fried darling of Indiana. It's is so beloved in the Hoosier state that it inspired a documentary about the search for the perfect version of it. We hope it will inspire you to try an uncommon way of cooking pork tenderloin, whether you're a fan or a skeptic.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
- Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
- Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
- Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
- Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
BREADED PORK CUTLETS
Make and share this Breaded Pork Cutlets recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In shallow pan, mix first 4 ingredients.
- In another, mix egg and worcestershire sauce.
- Coat steaks with flour, eggs, then crumbs.
- Cook steaks in hot oil, until golden.
- Cook on med another 5 minutes, until done.
BREADED PORK PIECES
This is fun to make for students, and great with fried potatoes. I like it for teenagers and latecomers as it's tasty, keeps OK & just needs heating up. A student friend likes cooking it also; because, he says "it doesn't look like I'm really cooking and it doesn't need any washing up after preparing it!"
Provided by Liffey
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Buy a bag of ready-made breadcrumbs, (or make them by putting slices of toast or crusty rolls into a blender.)
- Add oil to a frying pan and put on a medium heat.
- Take two shallow disposable plates. Pour milk into one plate.
- Break the egg into the other tray, stir the egg to mix it up & sprinkle it lightly with salt and pepper.
- Take a kitchen scissors, and cut the pork steaks up into bite-sized pieces.
- Half-fill a large sandwich bag with breadcrumbs.
- Add half of the mixed herbs, salt, pepper, and shake to mix.
- Take a fork and dip each piece into the milk tray to coat it with milk.
- Then dip it in the egg tray.
- Drop each coated piece into the sandwich bag of seasoned breadcrumbs.
- Repeat until bag is three-quarters-full, then shake the bag around to coat the pieces in crumbs.
- Fry the pieces on both sides.
- Keep doing this (from step 6), and refilling the bag, until you have fried up all the pieces of pork.
- Throw out the plates and the bag and enjoy!
- This is good served with fried potatoes. (But you need two frying pans to do both at once.) It's also good with sweetcorn.
Nutrition Facts : Calories 434, Fat 9.9, SaturatedFat 3.2, Cholesterol 90.4, Sodium 796.8, Carbohydrate 60, Fiber 3.7, Sugar 5.1, Protein 24.1
BREADED PORK CHOPS
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 405 calories, Fat 22g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Sprinkle flour generously over the chops on both sides, then shake off excess.
- Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
BREADED BAKED PORK CHOPS
This is a great, basic recipe for breaded baked pork chops. Feel free to experiment with different seasonings and breading. We just did a batch using honey-wheat bread crumbs which gave a slightly sweet taste that balanced our chosen Cajun seasoning.
Provided by Weez
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
- Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
- Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 450.7 calories, Carbohydrate 30.5 g, Cholesterol 127.2 mg, Fat 20.9 g, Fiber 1.8 g, Protein 33 g, SaturatedFat 5 g, Sodium 496.5 mg, Sugar 2.5 g
BREADED PORK CUTLETS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams
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- Mix together Worcestershire, olive oil, mustard, and mayonnaise. Cut pork chops into bite size pieces and mix into marinade. Let sit at room temperature for 30 minutes.
- Remove pork bites from marinade and toss a few at a time into bread crumbs and parmesan. Set aside on a wire rack for 30 minutes (not completely necessary but the drying out process will help the breading stick to the pork when it is cut).
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