PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 37m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
- Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
- Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
PORK CUTLET PARMIGIANA
This was an inexpensive meal that my mom always made when we were growing up. I do not care for the taste of veal so this is how I always make it
Provided by Dawnab
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With a meat mallet, pound pork into thin patties.
- In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
- Dip each pork medallion into beaten egg and then into bread crumbs.
- Fry over med hi heat till browned- it does not need to be fully cooked.
- In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
- Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
- Serve over pasta.
Nutrition Facts : Calories 486.8, Fat 20.1, SaturatedFat 9.2, Cholesterol 167.9, Sodium 933.6, Carbohydrate 25.9, Fiber 3, Sugar 9.2, Protein 47.7
ITALIAN STYLE PORK CUTLETS
Easy, quick and delicious. These spicy and tender cutlets are good enough for company. Serve with crusty bread, a leafy salad and buttered pasta with a bit of the sauce on top.
Provided by Cayman Gal
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper pork and sauté quickly in 3 TB olive oil in hot pan for about 1 min per side...they will not be brown.
- Remove pork from pan.
- To same pan add garlic and pepper flakes adding a little more oil if needed.
- When garlic is golden add wine, chicken broth and tomatoes.
- Simmer until tomatoes break down and sauce thickens...add more broth if needed.
- Add more oil if needed to create silky, slightly thickened sauce.
- Add parsley and serve at once.
- (Add basil and olives if using.) Whole process should take 5 minutes.
PORK MILANESE
You and your family will surely love this pork Milanese recipe. It's a quick dinner recipe to make for any weeknight and it doesn't contain a long list of ingredients. This crispy pork cutlet is so cheap to make but fancy enough to serve at a dinner party.
Provided by Rika
Categories Main Course
Number Of Ingredients 11
Steps:
- With your hand at least 12 inches away, lightly sprinkle salt and black pepper on all sides of the meat in a single layer.
- In a large bowl, season coarsely crush panko with Italian seasoning, garlic powder, and parmesan cheese. Stir to combine. In another bowl, lightly beat the egg.
- Dip the meat in egg wash then gently shake off excess. After that, thoroughly coat the meat with breadcrumbs and shake off excess.
- In a large skillet, heat oil over medium-high heat. Gently lay the breaded pork in your pan. Do not overcrowd the pan. Turn the meat over when it's lightly golden browned, about 2 minutes on each side or longer until cooked through. Do not overcook.
- Remove the cooked pork cutlet from the pan and set it on dry paper towels to absorb the excess oil. Let the pork rest for at least 3 minutes before serving. Serve with lemon wedges and/or arugula salad. Enjoy!
Nutrition Facts : Calories 424 kcal, Carbohydrate 8 g, Protein 36 g, Fat 27 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 287 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
SPICY ITALIAN PORK CUTLETS
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
- Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Serve pork with the tomato and broth mixture from the skillet.
PORK CUTLETS PARMIGIANA
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
PORK CUTLETS WITH SPAGHETTI
No fancy name on this recipe to keep you wondering what it is. I bought some cutlets one day and this is what I created. You can skip steps 5,6, and 7 if you want to speed things up even more.
Provided by Charlotte J
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Lay out the cutlets on a cutting board.
- Mix salt, pepper and paprika together and sprinkle 1/2 over cutlets.
- Cover with plastic wrap and pound with mallet.
- Turn cutlets and sprinkle with remaining seasoning; repeat step 3.
- Put flour in a plastic bag and drop in cutlet; shake to coat.
- Mix egg and water together well.
- Dip each cutlet into egg mixture then into breadcrumbs.
- Heat skillet with butter and cook cutlets 2-3 minutes on each side.
- Add about 1 cup of spaghetti sauce into skillet reduce heat to low and cook another 5 minutes per side or until done.
- Cook spaghetti as directed, drain return to pot and add remaining sauce; Cook over low until thoroughly heated.
- Continue to stir as not to burn.
- Pour cutlets and sauce in center of a platter.
- Move cutlets to outer edge and put spaghetti in the center.
- Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 752.3, Fat 21.3, SaturatedFat 10.4, Cholesterol 142.5, Sodium 1315.6, Carbohydrate 88.7, Fiber 5.6, Sugar 9.4, Protein 48
SPICY ITALIAN PORK CUTLETS
A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast.
Provided by GEORGIAK
Categories Italian Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
- Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 3.5 g, Cholesterol 38.7 mg, Fat 18.7 g, Fiber 0.8 g, Protein 16.1 g, SaturatedFat 3.6 g, Sodium 107.2 mg, Sugar 1.5 g
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