GOLDEN BAKED PORK CUTLETS
These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking. Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.
Provided by EatingWell Test Kitchen
Categories Healthy Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
- Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
- Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
- Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 10.9 g, Cholesterol 73.7 mg, Fat 7.4 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 1.1 g, Sodium 376.6 mg, Sugar 1.4 g
PRETZEL-MUSTARD-CRUSTED PORK TENDERLOIN SLIDERS
Mustard and pretzels make a crispy, salty breading for pounded pork tenderloin. These are a great game-day snack paired with a cold beer.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish. Whisk the eggs and mustard in a medium bowl.
- MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
- BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of the pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated.
- FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F). Line a plate with paper towels. Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets.
- SERVE: Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce.
ALMOND CRUSTED ORANGE MUSTARD PORK CHOPS
I couldn't find quite what I was looking for so I combined a couple of recipes together and made these pork chops for company the other night. The almonds make a wonderful brown crispy crust that was refreshingly different an delicious. I rarely measure when i cook so the amounts are approximate.
Provided by Ames0325
Categories Free Of...
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix ground almonds, salt, and peppers.
- In a small bowl mix egg and water.
- Spread almond coating in a shallow dish or plate.
- Dip chops in egg wash and then dredge in almond mixture. Set aside.
- Heat oil in a pan and sauté onions and garlic until lightly browned. Remove from pan and set aside.
- Brown chops in oil over medium heat. 2-3 minutes on a side or until golden brown.
- Meanwhile mix liquid from oranges, soy sauce, and mustard.
- Add sauce to chops and turn heat down to low let simmer for 5 minutes or until chops are cooked through.
- Top with mandarin oranges and fresh parsley.
PRETZEL CRUSTED PORK CHOPS WITH ORANGE MUSTARD SAUCE
This recipe was adapted from one that I found in Bon Apetit magazine. If you buy candied orange peel instead of making your own it will go a lot faster. Candied orange peel is really not hard to make; just more time consuming. This recipe would be great for entertaining because most of the components can be made beforehand.
Provided by mary winecoff
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
- Slice peel lengthwise into very thin strips.
- Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
- Bring to boil; strain.
- Repeat 2 more times.
- Return peel to same saucepan.
- Add 3/4 cup water and sugar.
- Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
- Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
- Season to taste with salt and pepper. (Can be made 8 hours ahead).
- Cover and chill.
- Place flour in shallow bowl.
- Whisk eggs to blend in another shallow bowl.
- Spread pretzels on rimmed baking sheet.
- Sprinkle pork chops on both sides with salt and pepper.
- Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
- Transfer to baking sheet, coated side up.
- Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
- Preheat oven to 450°F
- Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
- Add 4 pork chops to each skillet, coated side down, and cook until brown.
- Turn chops over and transfer both skillets to oven.
- Roast until pork is cooked through, about 10 minutes.
- Let chops stand 5 minutes.
- Rewarm cream sauce.
- Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
- Garnish with remaining orange peel.
PRETZEL-MUSTARD-CRUSTED PORK SLIDERS
Playing off the classic pairing of pretzels and mustard, we've transformed the everyday pork tenderloin into something truly special. First, we slice it into thin cutlets. Then we coat the cutlets with an egg and mustard mixture and roll them in pretzel crumbs. Fried until crisp and tucked into adorable slider buns, they're topped with a creamy, tangy mustard sauce for an irresistible weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 12 slider sandwiches
Number Of Ingredients 12
Steps:
- Stir together the mayonnaise, chopped pickles, hot sauce and 2 tablespoons of the mustard in a small bowl. Set aside for serving.
- Stir together the crushed pretzels, flour and 1 teaspoon salt in a 9-by-13-inch baking dish. Whisk together the eggs and remaining 2 tablespoons mustard in a medium bowl.
- Cut the pork tenderloin crosswise into 12 pieces, each about 3/4 inch thick. Lay the pieces between sheets of plastic wrap or wax paper and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of each cutlet first into the pretzel flour, then dip each piece in the egg mixture and then press again into the pretzel flour until generously coated. Transfer to a plate.
- Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Set a cooling rack inside a rimmed baking sheet. Add half the cutlets to the skillet and cook until golden brown, about 2 minutes per side. Transfer to the cooling rack to drain and season generously with salt. Repeat with the remaining cutlets.
- Put a pork cutlet on each roll and top with some sauce, 2 pickle slices and the lettuce.
PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE
Categories Citrus Dairy Egg Mustard Pork Dinner Vinegar Orange Fall Oktoberfest Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
- Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.
- Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
- Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.
- Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.
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