Easy Breaded Pork Cutlet Food

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BREADED PORK CUTLETS



Breaded Pork Cutlets image

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

2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 egg, beaten
1 teaspoon Worcestershire sauce
4 boneless pork steaks
1/2 cup dry breadcrumbs
3 tablespoons oil

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.

CRISPY BREADED PORK CUTLETS



Crispy Breaded Pork Cutlets image

Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 1/2 cups panko (Japanese breadcrumbs)
2 tablespoons vegetable oil, such as safflower
4 boneless pork loin chops (6 to 8 ounces each)
3 tablespoons Dijon mustard
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
  • Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
  • Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
  • Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 1 g, Protein 45 g

BREADED PORK CUTLETS



Breaded Pork Cutlets image

From Cooking Light. Suggested to serve with greens and garlic bread. Once you have coated the pork chops, place them on a wire rack that's resting over a baking sheet. This prevents the chops from getting soggy while the pan heats.

Provided by LMillerRN

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices white bread
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2 ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
cooking spray
4 lemon wedges

Steps:

  • Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
  • Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
  • Place flour in a shallow dish; place egg whites in another shallow dish.
  • Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.

Nutrition Facts : Calories 273.7, Fat 10.7, SaturatedFat 3.2, Cholesterol 76, Sodium 486.9, Carbohydrate 13.5, Fiber 0.9, Sugar 0.9, Protein 29

BREADED PORK CUTLETS



Breaded Pork Cutlets image

Simple to make crispy breaded pork cutlets are coated in cracker crumbs and pan-fried on the stove until golden brown. Crunchy breaded pork cutlets make a wonderfully comforting meal, and are ready in under 30 minutes, requiring only 4 ingredients.

Provided by Michaela Kenkel

Categories     Pork

Time 20m

Number Of Ingredients 5

4 pork cutlets, about 1 1/2 pounds or so
salt and pepper
2 eggs
1 sleeve of saltine crackers, crushed
vegetable oil

Steps:

  • In a shallow bowl, whisk the eggs together. Add crushed crackers to another shallow bowl.
  • Dap any moisture from the cutlets with a paper towel.
  • Add enough oil to cover the bottom of the skillet and turn on the heat to warm it up.
  • Rub a light sprinkle of salt and pepper on both sides of each pork cutlet.
  • Dip the pork cutlet into the egg, making sure to get it covered on both sides.
  • Press the cutlet into the crushed crackers, coating both sides. Lay the cutlet into the hot oil.
  • Flip the pork cutlet when it becomes crispy and golden brown. That will take about 5-6 minutes or so. Brown the other side.
  • When the pork cutlet is crispy and brown on both sides, and the internal temperature has reached 145 degrees F. It's done. Serve hot.

Nutrition Facts : Calories 530 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 163 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 33 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 378 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

TONKATSU: BREADED PORK CUTLETS



Tonkatsu: Breaded Pork Cutlets image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 15

Peanut oil, for deep frying
2 eggs
1/8 cup water
1/2 cup flour, for dredging
Salt and freshly ground black pepper
1 1/2 cups panko
6 (1/4-inch thick) pork cutlets
Tonka sauce, recipe follows
1 cup ketchup
1/2 cup Worcestershire sauce
2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

Steps:

  • Heat oil to 350 degrees F.
  • In medium size bowl mix eggs and water. Put flour in a shallow bowl with some salt and pepper to taste. Likewise, put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge pork in flour, then egg wash, then press into panko. When all pieces are done fry off in batches until golden brown. Drizzle with tonka sauce.
  • Put all above ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top. Chill and refrigerate. Sauce will keep for 4 to 6 weeks.
  • Yield: 3 cups

PORK CUTLETS



Pork Cutlets image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 7

1 egg white plus 1 tablespoon water
1 teaspoon dry mustard
1 (4-ounce) boneless pork cutlet, pounded thin
1/2 cup flour
1/2 cup dry bread crumbs
1 tablespoon olive oil
1 lime

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

BREADED PORK CUTLETS



Breaded Pork Cutlets image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat
1 teaspoon ground cumin
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
1 egg, beaten
4 tablespoons water
2 cups fresh bread crumbs
4 tablespoons olive oil
4 lemon wedges

Steps:

  • Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten without breaking the meat. The meat should be about 1/4 inch thick.
  • Combine cumin, rosemary, salt and pepper. Blend well. Season the cutlets on both sides.
  • Beat the egg with the water. Place in a large flat dish. Coat the cutlets with the mixture, remove the excess and dip them into bread crumbs.
  • Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere.
  • Heat the oil in a large nonstick skillet and cook the pork cutlets over medium heat about 3 minutes on each side until golden brown and cooked through. Serve with the lemon wedges.

Nutrition Facts : @context http, Calories 591, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams

BREADED PORK CUTLETS WITH GINGER-SOY SAUCE



Breaded Pork Cutlets with Ginger-Soy Sauce image

This recipe was sent in by Eric Wolff of Guilford, Connecticut.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 12

1/2 cup ketchup
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon dry sherry (optional)
1 dash of hot-pepper sauce (optional)
1 large egg
1/3 cup plain dried breadcrumbs
1 tablespoon all-purpose flour
1 pound boneless pork loin, sliced into 4 cutlets (each about 1/2 inch thick)
2 tablespoons vegetable oil

Steps:

  • Make the sauce: In a small bowl, combine all the ingredients; set aside to let the flavors develop.
  • Make cutlets: In a small, shallow bowl, whisk together egg and 2 tablespoons water. Place breadcrumbs on a plate or in a shallow bowl. Coat each slice of pork with flour, then dip in egg mixture; dredge in breadcrumbs, coating completely.
  • In a large skillet, heat oil over medium-high heat. Add pork; cook, turning once, until golden brown on both sides and cooked through, about 8 minutes. Serve with sauce.

Nutrition Facts : Calories 320 g, Fat 17 g, Protein 25 g

BREADED PORK CUTLETS PARMESAN



Breaded Pork Cutlets Parmesan image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 boneless loin slices of pork, 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 egg
2 tablespoons water
2 cups fresh bread crumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce (see recipe)
8 slices mozzarella cheese
1/4 cup freshly grated Romano or Parmesan cheese

Steps:

  • Sprinkle the pork slices with salt and pepper. Put the egg and water in a shallow dish and blend thoroughly. Put the bread cumbs in another shallow dish. Dip the slices into the egg mixture to coat both sides, then dredge them in the bread crumbs on both sides.
  • Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs to adhere.
  • Heat the oil in a nonstick skillet large enough to hold the pork slices in one layer. Cook over medium-high heat about 5 minutes or until lightly browned. Turn the slices and cook for about 5 minutes more or until browned.
  • Meanwhile, preheat the oven to 425 degrees.
  • Spoon a little tomato sauce over the bottom of a flat baking dish large enough to hold the pork slices in one layer. Place the slices over the sauce and add the mozzarella slices on top. Add the remaining sauce between the slices. Sprinkle with the Parmesan cheese and bake until piping hot and the cheese is melted.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 29 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 1356 milligrams, Sugar 7 grams, TransFat 0 grams

BREADED MUSTARD & SAGE PORK CUTLETS



Breaded Mustard & Sage Pork Cutlets image

After attending my daughter's back to school night and receiving a complimentary package of instant potatoes, I had to make something with them. I created these pork cutlets and they were fantastic. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 large egg
2 tablespoons fat-free milk
2 tablespoons Dijon mustard
3/4 cup panko bread crumbs
3/4 cup mashed potato flakes
2 teaspoons ground mustard
2 teaspoons minced fresh sage
1/3 cup all-purpose flour
8 thin boneless pork loin chops (2 ounces each)
1/2 teaspoon salt
4 teaspoons canola oil, divided

Steps:

  • In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt., Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed.

Nutrition Facts : Calories 328 calories, Fat 13g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 567mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

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

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

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

BREADED PORK TENDERLOIN



Breaded Pork Tenderloin image

This is the most tender, tasty recipe for pork tenderloin.

Provided by Dani

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Yield 4

Number Of Ingredients 8

1 ½ pounds pork tenderloin
2 eggs
¼ cup milk
½ cup Italian-style dried bread crumbs
1 pinch garlic salt
2 teaspoons dried oregano
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
  • Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g

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From stevehacks.com


CRUNCHY BREADED PORK CUTLETS - GARLIC & ZEST
Align three shallow bowls or dishes. In the first bowl, combine the flour, salt, pepper and onion powder, mix to combine and set aside. In the second bowl combine the mustard and milk. Whisk to combine and set aside. In the third bowl …
From garlicandzest.com


EASY BREADED PORK CHOPS RECIPES
Steps: In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes …
From recipes.servegame.org


10 BEST BAKED BREADED PORK CUTLETS RECIPES - YUMMLY
Miso Katsu (Breaded Pork Cutlet with Red Miso Sauce) La Fuji Mama. large eggs, boneless pork chops, japanese rice, panko, ground black pepper and 11 more.
From yummly.co.uk


BREADED PORK CUTLET | HEALTHY RECIPES | WW CANADA
Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray. Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin. On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in …
From weightwatchers.com


HOW TO COOK CRISPY BREADED PORK CUTLETS - YOUTUBE
#pork chops #pork chop #pork chop recipeIngredients:Pork cutlets Bread crumbs Paprika powder Salt Ground black pepper EggOil for frying Directions 1. Sprinkl...
From youtube.com


EASY KETO BREADED & FRIED PORK CUTLETS - GLUTEN FREE AND 4 …
Preheat oven to 350 degrees F. Take the pork tenderloin and cut into 1 inch pieces. Place a piece into a baggie and using a skillet or meat mallet, pound the pork into thin pieces. Place the egg into a shallow dish and beat. In another shallow dish add the crushed pork rinds and Parmesan cheese and mix well.
From mylifecookbook.com


BREADED PORK CUTLETS RECIPE | EAT SMARTER USA
The Breaded Pork Cutlets recipe out of our category Pork! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


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