Pork Or Veal Cutlets With Balsamic Sauce Food

PORK CUTLETS PARMIGIANA

Steps:

• Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
• Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
• Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
• Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
• In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
• Preheat oven to 400 degrees.
• In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

BALSAMIC PORK SCALLOPINE

Steps:

• Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside., Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary., Cover and cook over low heat for 15-20 minutes or until meat is tender., Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.

CLASSIC BREADED VEAL CUTLETS

Steps:

• Gather the ingredients.
• Pat dry the cutlets and set them aside.
• On a plate, combine the flour and salt.
• In a shallow bowl, whisk the eggs thoroughly with the water.
• Put the breadcrumbs or panko on another plate.
• Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.
• Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.
• Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
• Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressing the crumbs onto the surface of the cutlet.
• Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.
• Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.
• Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.
• Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.
• Repeat with any remaining cutlets, if necessary.
• Transfer to a paper-towel-lined plate or platter.
• Serve with lemon wedges and enjoy.

VEAL CUTLETS WITH THYME BUTTER SAUCE

Steps:

• Sprinkle veal with salt and pepper. Place panko in large shallow bowl. Place flour in medium bowl. Beat eggs just to blend in another medium bowl. Working in batches, coat veal cutlets in flour, then egg, then panko, pressing gently to adhere. Place on rimmed baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)
• Place wine, broth, lemon juice, thyme, and shallots in heavy large skillet. Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes. Add 10 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions. Whisk in cream. Remove from heat. Cover to keep sauce warm.
• Preheat oven to 200°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches and adding more butter by tablespoonfuls as needed, cook veal until brown and cooked through, about 2 minutes per side. Transfer to another rimmed baking sheet and place in oven to keep warm.
• Gently rewarm sauce over medium-low heat, stirring constantly. Divide veal among 4 plates. Drizzle sauce over veal, sprinkle with chives, and serve.
• *Available at many supermarkets and at Asian markets.

BALSAMIC PORK CHOPS

Steps:

• Sprinkle both sides of pork with salt and pepper.
• Heat 1 tbsp oil in a large skillet over medium high heat. Cook the first side for 4 minutes until it has a lovely dark gold crust, then turn and cook the other side for 3 minutes. (Note 3)
• Transfer to a plate, cover loosely with foil.
• Add 1 tbsp oil to the skillet, still on medium high. Add garlic and onion, cook until translucent - around 3 minutes.
• Add balsamic vinegar and brown sugar. Stir until the sugar is melted. When it comes to a simmer, adjust the heat so it is bubbling gently, not rapidly.
• Simmer for ~5 to 8 minutes or until it reduces by almost half and is a THIN syrup. Then add the pork back into the skillet, including all the juices on the plate. Simmer, turning pork to reheat, for 2 minutes or until the the sauce becomes syrupy (to your taste) and pork is reheated. (Note 4)
• Serve, garnished with crumbled goats cheese if desired.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

PORK CUTLETS WITH CHARDONNAY HERB CREAM SAUCE

Steps:

• Pound pork with a meat mallet until it's about 1/4-inch thick (see post for the zipper-bag method)
• Dredge each cutlet in flour, then coat with the beaten egg letting excess drip off then dredge in seasoned bread crumbs.
• Heat a large skillet over medium heat. Add about 2-3 tablespoons of olive oil to the hot pan. When the oil begins to shimmer, add the pork, browning well on each side. You may have to brown in shifts, so just repeat until all the cutlets are browned.
• Remove cutlets from skillet; add more oil if necessary (about 1 tbs).
• Saute the mushrooms. When they begin to brown, add the garlic.
• Deglaze the skillet with the 1/4 cup of chardonnay/ Add the chicken stock, thyme and the sugar. Reduce over medium heat until there's about 1/4 cup of liquid. This will take about 10 minutes.
• Remove the thyme sprigs (if you used fresh) then add the cream, butter and lemon juice. Continue cooking the sauce over medium heat until it's reduced about 25%. Add any salt and pepper at this point. Alternatively, you can thicken the sauce with 1 tbs flour mixed with 3 tbs water.
• Return pork to skillet to reheat in the sauce.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Steps:

• Spread the breadcrumbs on a piece of wax paper.
• Press both sides of the cutlets into the breadcrumbs, until coated.
• Heat a large skillet over medium-high heat.
• Add a little oil and cook the cutlets on each side until lightly browned and cooked.
• You may need to add a little oil to brown the other side.
• Stir the butter, garlic, and sage into the skillet.
• Cook for a minute.
• Add the chicken broth and sugar.
• Let it simmer down to about 1/3 cup.
• Add the vinegar and simmer a minute more.
• Pour the sauce over the cutlets and serve.
• If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

QUICK PORK CUTLETS WITH TANGY PAN SAUCE

Steps:

• Cut pork roast into 1/2" rounds.
• Pour the marinade ingredients into a medium size bowl and mix thoroughly.
• Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
• Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
• Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
• Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
• When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
• Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
• Spoon the sauce over a few cutlets and enjoy :-).

PORK CHOPS WITH HONEY-BALSAMIC GLAZE

Steps:

• Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE

Steps:

• Season both sides of pork chops with salt and pepper.
• Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
• Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
• Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
• Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
• Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.