Carrot Cutlets Recipes

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CRISPY PORK CUTLETS



Crispy Pork Cutlets 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 Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

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
⅓ 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, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

CARROT CUTLETS



Carrot Cutlets image

A good meatless dish. I got this from an old recipe pamphlet from I'm guessing the 1950's or 1960's. The cover is missing.

Provided by CoffeeMom

Categories     Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups cooked brown rice
1 tablespoon diced onion
5 tablespoons vegetable oil
1 tablespoon chopped parsley
1 cup cooked mashed carrot
1 tablespoon milk
1 egg, beaten
3/4 cup breadcrumbs

Steps:

  • In a bowl mix rice and carrots, then add the egg and the milk. Add onion and parsley.
  • Form into cakes and roll in the bread crumbs.
  • Use the oil to grease a baking dish and bake at 425º, turning once, for 15-20 minutes. Or put the oil in a frying pan and fry them until lightly browned on both sides.

Nutrition Facts : Calories 372.9, Fat 20.3, SaturatedFat 3.1, Cholesterol 53.4, Sodium 188.2, Carbohydrate 40.7, Fiber 3.5, Sugar 2.7, Protein 7

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Top Asked Questions

What is a VEG cutlet recipe?
Cutlet recipe – Veg cutlet is a quick tea time Indian snack recipe made with mix vegetables like potatoes, peas, beans and carrots. Serve vegetable cutlet as a tea time snack or appetizer with some green chutney or any dip. Steam or boil veggies until just fork tender.
How do you cook cutlets in a pan?
Frying veg cutlet Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan. Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed. Bake for about 15 mins on each side or until golden and crisp.
How can I make Veg cutlet taste better?
The veg cutlet are dipped in batter made of chickpea or rice flour then crumb coated to make them crispy. You can also coat them with coarse crushed poha (powdered poha) Shallow fry them until crisp on a low to medium flame. You can also bake them. You can flavor the veg cutlet mixture with any spice powders you like. I have used garam masala.
What does Veg Cutle mean?
Veg cutlet made with mixed vegetables, herbs and spices makes for a great tea-time snack that your whole family will love! Did you know that cutlet is one of the most popular snack eaten across the world.

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