Pork Cutlet Recipes

Meat, breaded and fried, is a cant-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than youd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, its an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.

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

Prep: 25min

Total: 40min

Yield: 4 servings.

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.

Ingredients:

• 1 pork tenderloin (1 pound)
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 cup olive oil
• Lemon wedges

Instruction:

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.

Parmesan Pork Cutlets

Prep: 10min

Total: 25min

Yield: 4 Servings

Nutrition Facts: calories 479 calories, Carbohydrate 27 g, Cholesterol 201 mg, Fat 24 g, Fiber 1 g, Protein 36 g, Saturated Fat 9 g, servingSize None, Sodium 725 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

• ½ cup all-purpose flour
• 2 large eggs
• ¾ cup plain bread crumbs
• ½ cup grated Parmesan
• 1 pound boneless pork cutlets (4 cutlets)
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

Instruction:

1. Place flour in a shallow bowl. Whisk eggs together in a separate shallow bowl. Combine bread crumbs and Parmesan in a third shallow bowl.
2. Sprinkle cutlets with salt and pepper. One at a time, dredge cutlets in flour, dip in egg and coat with bread crumb mixture.
3. Warm 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium heat until butter is foaming. Cook half of cutlets, turning once, until browned on both sides and cooked through, about 5 minutes total. Transfer to platter and loosely cover with foil to keep warm; repeat process with remaining oil, butter and dredged cutlets. Serve immediately.

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)

Prep: 15min

Total: 35min

Yield: 4-6 serving(s)

Nutrition Facts: calories 588.8, Fat 37.3, Saturated Fat 14.8, Cholesterol 133.2, Sodium 656.7, Carbohydrate 48.6, Fiber 2.8, Sugar 3.2, Protein 14.9

Ingredients:

• 6 boneless pork cutlets, trimmed
• 1/2 cup flour
• 2 teaspoons seasoning salt (we used garlic salt)
• 1/2 teaspoon pepper
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups breadcrumbs
• 2 teaspoons paprika
• 6 tablespoons vegetable shortening (Crisco)
• 2 tablespoons flour
• 1/2 teaspoon dried dill
• 1 1/2 cups chicken broth
• 1 cup sour cream, room temperature

Instruction:

1. Place cutlets between waxed paper and flatten to 1/4 – 1/2 inch thickness using a meat pounder or rolling pin.
2. Cut small slits around the edges of the pork and set aside.
3. In a pie dish or bowl combine 1/2 cup flour, salt and pepper.
4. In a second pie dish beat eggs with milk.
5. In a third pie dish combine bread crumbs and paprika.
6. 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.
7. In a large skillet melt Crisco (vegetable shortening) over medium heat.
8. 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.
9. In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
10. Stir in broth, stirring to combine well and then stir in sour cream until heated through.
11. Spoon sauce or pass separately–the sauce is wonderful over noodles.

Chef Matt Abdoo | Crispy Pork Cutlets

FAQ

What is the difference between a pork chop and a pork cutlet?

What goes good with pork cutlets?