Tenderized Pork Cutlet Food

CROCK POT SAVORY PORK CUTLETS

Steps:

• Spray your crock pot with cooking spray
• Place your cutlets in your crock pot
• Mix together your soup and soup mix in a bowl
• Pour over your cutlets
• Gently pour your broth over top
• Cover and cook on low for 4-6 hours

PARMESAN PORK CUTLETS

Steps:

• 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.

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.

CRISPY BAKED PORK CUTLETS

Steps:

• Preheat the oven to 450 degrees.
• Stir the thyme, salt, and pepper into the mustard.
• Spread the mustard mixture evenly over the pork.
• Coat each piece of pork with the panko breadcrumbs.
• Heat a skillet over medium high heat. Add the olive oil and once it is hot, lightly fry the pork for 2 minutes on each side or until brown and crispy.
• Place the whole skillet in the oven and bake for 8-10 minutes until cooked to your liking.

PARMESAN-CRUSTED PORK LOIN CUTLETS

Steps:

• Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
• Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
• Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
• Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

CRISPY PORK CUTLETS

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.

CRISPY BREADED PORK CUTLETS

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.

PORK CUTLETS

Steps:

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

BREADED PORK CUTLETS

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.

SAUTEED PORK CUTLETS

Steps:

• Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
• Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.

WORLD'S MOST AWESOMEST TENDEREST PORK CUTLETS

Steps:

• Preheat oven to 350F with the rack in the middle.
• Cut the tenderloin crosswise into 2″ rounds.
• Places each piece between two sheets of plastic wrap and gently pound until they are thin cutlets (less than 1/4" thick).
• Set up your station with 3 separate pie pans.
• In the first pie pan place the flour, salt, pepper and paprika and gently mix.
• In the middle pie pan add the eggs and water whisking to combine.
• In the last pie pan place the bread crumbs.
• In a medium non-stick skillet over medium heat add 2 tablespoon of oil.
• Once the oil starts to shimmer, dredge a cutlet in flour coating all sides.
• Next dip it in the egg flipping to get all sides wet.
• Gently lift up letting the excess egg drip off.
• Place the cutlet in the breadcrumbs and coat all sides. At this point you can coat a few and cook all at once being sure you do not crowd the pan.
• Gently place the cutlets in the hot oil cooking each side about 3-4 minutes or until each side is golden brown.
• Continue coating and cooking in batches until they are all pan-seared.
• You will need to add more oil as you cook.
• Either in a large roasting pan (that has a lid) with a rack in the bottom or a large dutch oven that has a lid (if you can fit a rack in it great, if not it's OK) take about 2-4' of aluminum foil and crumble it up like a snake. You want to rest this on top of the rack or the bottom of the dutch oven. The goal here is to have the food be elevated at least 1" above the bottom of the pan.
• Place about 1/2-1 cup of water at the bottom of the pan. The foil or rack can sit it but the water cannot go over top of the foil or touch the cutlets.
• Take the pan-seared cutlets and place them on top of the foil. It's okay to stack them if you made a lot. You just don't want them to touch the water.
• Cover the roaster or pan very tightly with foil and the lid. You want to steam these now. This is the trick to get them ridiculously tender.
• Bake for 40 minutes.
• Remove from the oven and gently remove.

CRISPY PORK CUTLET

Steps:

• Season the pork chops with salt and pepper. Set aside.
• Set up 3 shallow bowls, 1 with flour, 1 with beaten eggs, and 1 with panko bread crumbs.
• One at a time, dip pork chops in flour, shake off any excess. Dip in the egg, and then dredge in the bread crumbs. Transfer to a baking sheet or plate and let stand for 5 minutes before cooking.
• Preheat oven to 350 degrees.
• Heat a large skillet over medium high heat. Add oil to the pan, making sure you have enough to coat the bottom of the pan. Place 2-4 pork chops in your pan, depending on size. Do not over crowd the pan. You can work in batches of necessary.
• Cook for about 3 minutes on each side, until golden brown. Transfer to a wire rack over a baking sheet and place in the oven.
• Cook for 5-10 minutes until the pork chops reach 145 degrees.
• Serve immediately.

GOLDEN BAKED PORK CUTLETS

Steps:

• Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
• Holding a chef's knife at a 45° 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°F, 14 to 16 minutes.

AIR FRYER PORK CUTLETS

Steps:

• Start by seasoning the pork cutlets with paprika, salt, and pepper on both sides. Lightly pound the cutlets with the smooth side of a meat tenderizer to thin them out.
• Coat each side of a cutlet with flour and then the egg wash and then the panko bread crumbs.
• Preheat the air fryer to 375. Put one cutlet in the air fryer and spray with cooking oil.
• Set the timer to 12 minutes. Cook for 6 minutes and turn. Spray the other side with cooking oil and cook for another 6 minutes.

GOLDEN BAKED PORK CUTLETS

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.

GRILLED PORK CUTLETS

Steps:

• 1. Put cutlets in a large zip top bag.
• 2. Combine marinade ingredients and pour over cutlets in the bag. Refrigerate for for several hours mixing the bag around every so often. I like to do this for at least a day.
• 3. Drain cutlets after marinading and reserve juice if desired (suggestion later). Thread cutlets on skewers by size for outdoor grill. This is not necessary but makes them easier to turn. I do not do this for my countertop grill.
• 4. Grill cutlets for a couple of minutes on each side until done. (Larger ones may take another minute or two.) Serve with fried rice and a side salad.
• 5. I have also done these as an appetizer using the marinade. Simmer leftover marinade for a few minutes and strain if needed. Place grilled cutlets in a crockpot and pour marinade over them. Hold on low for a few hours.

PORK CUTLETS

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

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.