Best Crisp Pork Cutlets With Citrus Salsa Verde Recipes

CRISPY BAKED PORK CUTLETS

Crispy Baked Pork Cutlets image

This crispy Baked Pork Cutlets made with lean pork tenderloin make a great weeknight meal that's ready in less than twenty minutes. An instant family favorite.

Provided by Kristen McCaffrey

Categories Dinner

Time 25m

Yield 5

Number Of Ingredients 6

Ingredients

1.67 lbs. lean pork tenderloin (sliced)
3 tbsp. Dijon mustard
2/3 cup Panko breadcrumbs
1 tsp dried thyme
salt and pepper
1 tbsp olive oil

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.

Nutrition Facts : ServingSize 6 oz, Calories 227 cal, Carbohydrate 6 g, Fat 6 g, Protein 33 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 98 mg, Sodium 308 mg, Sugar 0 g

SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE

Seared Pork Cutlets With Green Garlic Salsa Verde image

This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers' market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
1/8 teaspoon chile flakes
1/2 cup plus 1 tablespoon extra virgin olive oil
4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed

Steps:

Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 0 grams, TransFat 0 grams