California Pork Cutlets Recipes

PORK CUTLETS

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.

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.

GOLDEN BAKED PORK CUTLETS

Steps:

• Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
• Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
• Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
• Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.

PORK CUTLETS

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

SOUTHWESTERN PORK CUTLETS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer. Bake on the lower oven rack until tender and charred in spots, about 35 minutes. Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray. Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.

PORK-CUTLET PARMESAN

Steps:

• Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
• Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
• Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
• Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
• Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

ITALIAN STYLE PORK CUTLETS

Steps:

• Salt and pepper pork and sauté quickly in 3 TB olive oil in hot pan for about 1 min per side...they will not be brown.
• Remove pork from pan.
• To same pan add garlic and pepper flakes adding a little more oil if needed.
• When garlic is golden add wine, chicken broth and tomatoes.
• Simmer until tomatoes break down and sauce thickens...add more broth if needed.
• Add more oil if needed to create silky, slightly thickened sauce.
• Add parsley and serve at once.
• (Add basil and olives if using.) Whole process should take 5 minutes.

PORK CUTLETS

Steps:

• Heat half butter and oil in heavy frying pan.
• To prepare cutlets, I use dried breadcrumbs (seasoned if desired) on one plate, lightly beat a couple of eggs in a soup platter, roll cutlets in breadcrumbs on both sides, then in eggs, then again in the breadcrumbs making sure they are well covered.
• Place in frying pan and fry on medium hot to avoid burning 5-7 minutes (depending how thick they are cut) on one side until golden in color, turn over and repeat. You can lift cutlets with spatula to let some fat get under the cutlets.
• I make a cut with a sharp knife to make sure meat is well done and if necessary fry a couple more minutes on both sides.
• I have also cut up onions and sauteed them right along with the pork cutlets.
• After removing cutlets from pan (keep warm) I use a heaping tbs of flour, browning in the pan until golden, then add vegetable broth to make a gravy.
• Use salt and pepper to taste. Serve over cutlets.

CAJUN PORK CUTLETS

Steps:

• mix herbs and spices together, rub half of mixture into meat.
• heat butter in large frying pan over med heat, add pork and cook 3 minutes on each side, season with salt and remove from pan, set aside.
• add onions to hot pan and cook 3 minutes over med heat, add peppers and remaining spice mixture, mix and cook for 7 minutes.
• sprinkle in flour, mix well and cook 3 minutes.
• add chicken broth and honey. cook 5 minutes over low heat. return pork to pan and simmer 2 minutes.
• Serve.

PORK CUTLET SAUTE

Steps:

• In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.

PARMESAN PORK CUTLETS

Steps:

• Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.

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.

GREEK PORK CUTLETS

Steps:

• Cut pork into 8 slices; flatten to 1/2-in. thickness. In a large shallow dish, combine the onion, lemon juice, parsley, garlic, thyme and pepper; add pork and turn to coat; Cover and refrigerate for 4 hours or overnight. In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain pork and discard marinade. Place on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear. Serve with cucumber sauce.

BREADED PORK CUTLETS

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.

SAN FRANCISCO PORK CHOPS

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
• Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
• Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST

Steps:

• Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
• Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
• Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
• Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.