PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST
Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.
Provided by toastyfrenchy
Categories Pork Tenderloin
Time 4h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g
PARMESAN-CRUSTED PORK LOIN CUTLETS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
- Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
- Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
- Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.
PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST
Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.
Provided by toastyfrenchy
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g
PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST
Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.
Provided by toastyfrenchy
Categories Pork Tenderloin
Time 4h30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g
PORK CUTLETS PARMESAN
Make and share this Pork Cutlets Parmesan recipe from Food.com.
Provided by crazycookinmama
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice 12 ounces pork tenderloin into 12 rounds.
- Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
- In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
- In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
- Place 3 tablespoons all-purpose flour in a third bowl.
- Season pork with coarse salt.
- Dip pork in flour, then in egg mixture.
- Dredge in breadcrumb mixture; pat it inches
- In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
- Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
- Repeat with another tablespoon oil and remaining pork.
- Serve with lemon wedges and parsley sprigs.
Nutrition Facts : Calories 258, Fat 13.6, SaturatedFat 3.7, Cholesterol 61.6, Sodium 1958.5, Carbohydrate 9.5, Fiber 0.5, Sugar 0.6, Protein 23.1
PARMESAN PORK CUTLETS
Make and share this Parmesan Pork Cutlets recipe from Food.com.
Provided by Chef by Chance
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 481.6, Fat 23.2, SaturatedFat 5.4, Cholesterol 172.2, Sodium 824.3, Carbohydrate 31.8, Fiber 1.6, Sugar 1.9, Protein 34.2
PORK-CUTLET PARMESAN
You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
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.
PARMESAN PORK TENDERLOIN
I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. -John Hansen, Marstons Mills, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside., In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm., Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.
Nutrition Facts : Calories 388 calories, Fat 19g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.
PAN SEARED PORK CHOPS
This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.
Provided by HappyVal
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
- Season chops and heat a black iron skillet or shallow fry pan.
- (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
- (searing will seal in the juices so chops will not dry out).
- As soon as chops are done remove them and put butter and onions into pan.
- Cook till onions are done to desired consistency.
- Enjoy!
Nutrition Facts : Calories 457.1, Fat 29.3, SaturatedFat 8.2, Cholesterol 131.6, Sodium 118.7, Carbohydrate 5.5, Fiber 0.6, Sugar 3.4, Protein 40.4
SAUTEED PORK CUTLETS
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Number Of Ingredients 8
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.
GARLIC & PARMESAN CRUSTED PORK CHOPS
These pork chops come out nice and juicy with excellent flavor. These can stand alone with out the help of any sauce or gravy. Yum! They are a huge hit in our house. I actually got the recipe from a application on my phone and thought "why not". Glad I took a stab at it.
Provided by PtldGrl
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spread parmesan cheese in a shallow dish.
- Beat eggs with the 1 tbls of olive oil in a separate shallow dish.
- Spread bread crumbs in third shallow dish, pat pork chops dry with paper towel and set aside.
- Combine salt, pepper, sage, thyme, and sprinkle generously over both sides of the chops. Press seasoning into meat with your fingers.
- Dredge seasoned chops in parmesan cheese, coating both sides. Then using tongs dip chops in egg mixture and let excess drip off. Finally dip coated chops in bread crumbs. Press with fingers to ensure even coating.
- Place breaded chops on wire rack set over a baking sheet to allow coating to dry for about 5 minutes.
- Heat large skillet over medium-low heat with enough oil to come halfway up sides of chops. Stir in garlic and cook until lightly browned to season oil. Remove garlic and discard.
- Increase heat to medium. Once oil is hot add chops and fry about 4-6 minutes on each side or until golden brown and crispy.
- To keep crust in tact, drain any excess oil by placing chops on wire rack again.
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