CRISPY PORK CUTLETS
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
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
PORK CUTLETS WITH BEURRE BLANC
Provided by Wanna Make This?
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 200 degrees F.
- For the pork: Place the chops between layers of plastic wrap and use a meat mallet to pound the chops to an even thickness of about 1/4 inch. Season the chops on both sides with salt and pepper. Heat a large skillet over medium-high heat. Add about 1/2 inch of vegetable oil. Spread the flour on a plate and season it with salt and pepper. Break the eggs into a wide, shallow bowl. Season the eggs with salt and pepper and whisk together. One piece at a time, dredge the pork lightly in flour and dip in egg, letting the excess drip back into the bowl. Carefully place the pork in the hot oil and cook until golden on the underside, about 2 minutes. Flip and cook until golden on the second side, 1 to 2 minutes. Drain on a paper towel-lined plate, then transfer to a cooling rack set over a baking sheet and place in the oven to keep warm.
- For the peas: Heat a medium skillet over medium heat. Add the olive oil. When the oil is hot, add the shallots and garlic and cook, stirring frequently, until softened, 1 to 2 minutes. Add the peas, lemon zest and lemon juice and toss to coat. Season with salt and pepper and keep warm.
- For the beurre blanc: Combine the white wine and shallot in a small saucepan. Bring to simmer and cook until the wine is reduced by half. Add the cream and bring to a boil; let boil 30 seconds to 1 minute to thicken. Season with salt and pepper. Reduce heat to low and begin whisking in the cold butter, a piece or two at a time, until the sauce is thick and glossy (do not let the sauce boil). Whisk in the lemon juice and season with salt and pepper. Keep warm.
- Serve the pork with the peas, topped with the beurre blanc and a sprinkle of parsley.
WORLD'S MOST AWESOMEST TENDEREST PORK CUTLETS
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Provided by The Kitchen Whisperer
Number Of Ingredients 8
Steps:
- Preheat oven to 350F with the rack in the middle.
- Cut the tenderloin crosswise into 2″ rounds.
- Places each piece between two sheets of plastic wrap and gently pound until they are thin cutlets (less than 1/4" thick).
- Set up your station with 3 separate pie pans.
- In the first pie pan place the flour, salt, pepper and paprika and gently mix.
- In the middle pie pan add the eggs and water whisking to combine.
- In the last pie pan place the bread crumbs.
- In a medium non-stick skillet over medium heat add 2 tablespoon of oil.
- Once the oil starts to shimmer, dredge a cutlet in flour coating all sides.
- Next dip it in the egg flipping to get all sides wet.
- Gently lift up letting the excess egg drip off.
- Place the cutlet in the breadcrumbs and coat all sides. At this point you can coat a few and cook all at once being sure you do not crowd the pan.
- Gently place the cutlets in the hot oil cooking each side about 3-4 minutes or until each side is golden brown.
- Continue coating and cooking in batches until they are all pan-seared.
- You will need to add more oil as you cook.
- Either in a large roasting pan (that has a lid) with a rack in the bottom or a large dutch oven that has a lid (if you can fit a rack in it great, if not it's OK) take about 2-4' of aluminum foil and crumble it up like a snake. You want to rest this on top of the rack or the bottom of the dutch oven. The goal here is to have the food be elevated at least 1" above the bottom of the pan.
- Place about 1/2-1 cup of water at the bottom of the pan. The foil or rack can sit it but the water cannot go over top of the foil or touch the cutlets.
- Take the pan-seared cutlets and place them on top of the foil. It's okay to stack them if you made a lot. You just don't want them to touch the water.
- Cover the roaster or pan very tightly with foil and the lid. You want to steam these now. This is the trick to get them ridiculously tender.
- Bake for 40 minutes.
- Remove from the oven and gently remove.
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.
PORK CUTLETS
A while ago someone asked what to do with pork cutlets she got on sale - this is a wonderful dish using pork cutlets that we enjoy served with egg noodles. Recipe source: Bon Appetit (January 1981)
Provided by ellie_
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
BREADED PORK CUTLETS
Make and share this Breaded Pork Cutlets recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
GRILLED BONE IN PORK CHOP WITH BEURRE BLANC SAUCE RECIPE - (4.6/5)
Provided by AllysKitchen
Number Of Ingredients 12
Steps:
- In a heavy cast iron skillet on medium high heat, put oil and butter. Salt and pepper both sides of each pork chop and pat into the meat. Put chops in the skillet and sear on each side about 2-3 minutes to get a nice golden brown. Reduce heat to medium low and continue cooking another 5-7 minutes on each side turning several times. When done, remove the chops to a plate and set aside. Reduce heat to low on skillet, do not remove drippings. Wait a couple of minutes before starting the sauce. BEURRE BLANC SAUCE: Put shallots in skillet and caramelize 3-5 minutes on low heat. Add balsamic vinegar and wine to deglaze skillet. Be sure to scrape the sides and bottom of the skillet to get the good stuff. Whisk and stir until the liquid is reduced to about half its original amount. You now have a concentrated flavor. Start whisking in the cold butter, one cube (or tablespoon) at a time. Stir and whisk. When completely melted, add the next tablespoon until all are incorporated in the sauce. When done with all butter, whisk in parsley and immediately put a couple of tablespoons on each pork chop. This is a delicate (and rich!) sauce; do not let it sit.
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
OVEN-FRIED PORK CUTLETS WITH APPLE SLAW
Make it chops night with pork and slaw that's on the table in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Generously spray 15x10x1-inch pan with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each pork chop to about 1/4-inch thickness.
- In shallow dish, mix crackers, Bisquick mix, paprika and pepper. In another shallow dish, beat egg and water. Dip pork chops into egg, then coat with Bisquick mixture. Repeat dipping coated pork in egg and in Bisquick mixture. Place in pan. Generously spray tops of pork with cooking spray.
- Bake about 20 minutes or until golden brown and no longer pink in center. Toss all apple slaw ingredients. Serve slaw with pork.
Nutrition Facts : Calories 390, Carbohydrate 27 g, Cholesterol 125 mg, Fat 2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 13 g, TransFat 1/2 g
PARMESAN PORK CUTLETS
The aroma of these cutlets as they cook makes my kids eager to come to the dinner table. The dish is easy to make, and my family loves it. -Julie Ahern, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 376 calories, Fat 21g fat (5g saturated fat), Cholesterol 162mg cholesterol, Sodium 626mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
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.
More about "pork cutlets with beurre blanc recipes"
CRISPY BREADED PORK CUTLET RECIPE WITH GRAVY - WENT …
From wenthere8this.com
PORK CUTLETS WITH CREAMY MUSTARD SAUCE - RICARDO
From ricardocuisine.com
CRISPY BAKED PORK CUTLETS - SLENDER KITCHEN
From slenderkitchen.com
10 BEST BAKED BREADED PORK CUTLETS RECIPES | YUMMLY
From yummly.com
10 BEST PORK TENDERLOIN CUTLETS RECIPES | YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
3-INGREDIENT PORK CUTLETS: A DINNER RECIPE YOU CAN …
From brit.co
PORK CUTLETS WITH APPLES & ONIONS - RECIPE
From finecooking.com
CRISP PORK CUTLETS WITH LEMON-CAPER SAUCE - RECIPE
From finecooking.com
PORK CUTLETS WITH BEURRE BLANC – FOOD NETWORK KITCHEN
From foodnetwork.com
BLANC RECIPES | PUNCHFORK
From punchfork.com
RECIPE PORK SCHNITZEL WITH LEMON BEURRE BLANC AND POTATOES : …
From michellekeddins.blogspot.com
BREADED PORK CUTLETS - CRISPY AND TENDER - COOKTHESTORY
From cookthestory.com
PORK CUTLETS WITH BEURRE BLANC | PUNCHFORK
From punchfork.com
COD OR HADDOCK WITH A CHARLES-AIMé ROBERT BEURRE BLANC - MAPLE …
From maplefromcanada.ca
PORK CUTLETS WITH BEURRE BLANC | RECIPE | PORK CUTLETS, PORK CUTLET ...
From pinterest.com
PORK CUTLETS WITH BOURBON GLAZED PEACHES - PERFORMANCE …
From performancefoodservice.com
RECIPE: GRILLED PORK CHOPS WITH POMMERY MUSTARD BEURRE BLANC
From napavalleyregister.com
BEST BOLOGNESE-STYLE PORK CUTLETS RECIPE - HOW TO MAKE …
From 177milkstreet.com
PORK SCHNITZEL WITH LEMON BEURRE BLANC AND POTATOES
From theallrecipe.com
PORK CUTLETS WITH BEURRE BLANC | RECIPE | PORK CUTLET RECIPES, PORK ...
From pinterest.com
CRISPY PORK CUTLETS - ISABEL EATS
From isabeleats.com
PORK CHOP BEURRE BLANC SAUCE| PORK CHOP RECIPE | BONE IN PORK CHOP
From allyskitchen.com
PORK SCHNITZEL WITH LEMON BEURRE BLANC AND POTATOES | RECIPE
From pinterest.com.au
PORK SCHNITZEL WITH LEMON BEURRE BLANC AND POTATOES - CAKE …
From cakerecipesidea.blogspot.com
ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
From recipenet.org
RECIPE PORK SCHNITZEL WITH LEMON BEURRE BLANC AND POTATOES : …
From elodielabbedebarthelemy.blogspot.com
PORK CUTLET RECIPE WITH PANKO AND GRAVY - THE SPRUCE EATS
From thespruceeats.com
PECAN CRUSTED HALIBUT WITH PEACH BEURRE BLANC SAUCE
From chaparralgardens.com
GARLIC PORK CHOPS WITH SAUVIGNON BEURRE BLANC RECIPE | EAT YOUR …
From eatyourbooks.com
BEURRE BLANC SAUCE THAT MAKES FOOD TASTE AMAZING - GARLIC DELIGHT
From garlicdelight.com
CRISPY BREADED PORK CUTLETS | SOUTHERN LIVING
From southernliving.com
ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
From plain.recipes
GARLIC PORK CHOPS WITH SAUVIGNON BEURRE BLANC RECIPE
From cdkitchen.com
SALMON FILLETS WITH FENNEL BEURRE BLANC – RECIPES NETWORK
From recipenet.org
PORK CUTLET & BEURRE BLANC SAUCE - SIMPLY PAIRED
From getsimplypaired.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love