Folded Pork Cutlets Recipes

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.

FOLDED PORK CUTLETS

Steps:

• Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
• Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened.
• Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all sides with flour until lightly coated. Place beaten egg and bread crumbs in two shallow dishes. Dredge each cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to 15 minutes.
• Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.

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.

OLIVE BRUSHED PORK CUTLETS

Steps:

• Lightly pound pork cutlets between plastic wrap to thin them out and season with salt and pepper. Mix the green olive paste with lime juice and spread each cutlet with some of this mixture. Dip the slices on both sides in bread crumbs, then in egg and in bread crumbs again, making sure all sides are well coated.
• With the dull edge of a chef's knife, score the coating in a criss cross pattern and let the slices stand, on a rack, at room temperature for 30 minutes to an hour to let coating set up. (While this is setting up, make your carrot side dish)
• In a deep skillet heat 1-inch of vegetable oil to 375 degrees. Deep fry cutlets, olive coated side up, for 2 minutes or until golden brown and cooked through. Remove the meat with a spatula and drain on paper towels.

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

SAUTEED PORK CUTLETS

Steps:

• Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
• Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.

PARMESAN PORK CUTLETS

Steps:

• Heat oven to 400 degrees.
• Thinly slice tenderloin on the diagonal into 8 pieces. Pound to 1/4 inch thickness.
• Place the flour on a plate, the eggs lightly beated into a shallow bowl, and combine the bread crumbs, salt, and cheese in another bowl.
• Dredge the cutlets in the flour, then in the eggs, and finally the bread crumb mixture.
• Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Place 4 of the cutlets into the pan for 1-2 minutes per side until golden. Place on a baking sheet and wipe out the skillet. Repeat with the remaining oil and cutlets.
• Bake in the oven until cooked through, about 8-10 minutes.

PORK CUTLETS WITH FENNEL

Steps:

• On a sheet of waxed paper, combine breadcrumbs and lemon zest. Season pork with salt and pepper; dredge in breadcrumbs, pressing to adhere.
• In a 10-inch nonstick skillet, heat 2 teaspoons oil over medium. Add pork; cook until lightly browned and just done, about 1 1/2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.
• Add 1 teaspoon oil to skillet. Add fennel and garlic; cook until lightly browned, about 3 minutes. Add 1/2 cup water, and cook until fennel is tender, 4 to 6 minutes. Stir in lemon juice and remaining oil. Season with salt; spoon over pork. Garnish with fennel fronds, if using.