Pork Cutlet Saute Recipes

PORK LOIN CUTLET WITH SAUTEED PERSIMMONS AND BARLEY RISOTTO

Steps:

• For the pork loin cutlet: Place the flour on a large plate. Heat the vegetable oil in a saute pan over medium to high heat. Sprinkle the pork with salt, pepper and fennel seeds.
• Coat the cutlets with flour, place two in the pan (or as many that can fit) and add the butter. Once the cutlets are golden brown on one side, approximately 2 minutes, turn over and sear on other side. Remove from the heat. Repeat with the remaining cutlets and set aside until assembly.
• For the sauteed persimmon: Heat the butter and rosemary in a saute pan over medium heat. Once the butter has melted, place the persimmons in the pan and saute until golden brown. Add the chile, sesame oil and season with salt and pepper. Toss, remove from the heat and set aside until assembly.
• For the barley risotto: Heat the olive oil in a large, high-sided saute pan over medium heat. Add the whites of the green onions and cook until tender and translucent. Add the barley and bay leaf and stir to coat the ingredients in the oil. Add the white wine and allow to reduce. Add half the chicken stock and soy sauce and stir. Once the barley has absorbed the liquid, add the remaining stock and stir. Once the liquid is absorbed and the barley is creamy and thick in texture, remove from the heat. Add the Parmesan, lemon zest, season with salt and pepper, stir and set aside. Garnish with the green onion slices before serving.
• To assemble: Spoon the barley risotto in the center of 4 serving plates. Place 1 large or 2 smaller pieces of pork loin cutlet over the barley risotto. Spoon sauteed persimmons over the pork loin cutlets and enjoy.

PORK CUTLETS WITH ARUGULA SALAD AND SAUTéED TOMATOES

Steps:

• In a large bowl, combine lemon juice and 1 teaspoon oil. Season dressing with salt and pepper.
• Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through. Open up like a book. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness. On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge each cutlet in flour mixture to coat completely, then shake off excess.
• In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes.
• In same skillet, heat 2 teaspoons oil over medium-high. Add 2 cutlets; cook until browned, 1 to 2 minutes. Turn over; cook until cooked through, about 30 seconds more. Transfer to a plate; tent with foil to keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
• Add arugula to bowl with dressing; toss to coat. Divide tomatoes among plates; add 1 cutlet to each. Top pork with arugula and, if desired, Parmesan. Serve with lemon wedges.
• (Per Serving)
• Calories: 351
• Fat: 14.1g (3.7g Saturated Fat)
• Protein: 26.2g
• Carbohydrates: 14.3g
• Fiber: 2.9g