Best Olive Brushed Pork Cutlets Recipes

SOUTHWESTERN PORK CUTLETS

Southwestern Pork Cutlets image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
2 poblano chile peppers or green bell peppers, roughly chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Cooking spray
1/4 cup mayonnaise
1/4 cup milk
1 tablespoon chili powder
2 cups panko (Japanese breadcrumbs)
1 1/2 pounds pork cutlets, about 1/4 inch thick
Salsa verde and lime wedges, for serving (optional)

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer. Bake on the lower oven rack until tender and charred in spots, about 35 minutes. Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray. Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.

Nutrition Facts : Calories 841, Fat 42 grams, SaturatedFat 11 grams, Cholesterol 159 milligrams, Sodium 1,102 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 53 grams

PORK CUTLETS

Pork Cutlets image

Provided by Food Network

Categories main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1 egg white plus 1 tablespoon water
1 teaspoon dry mustard
1 (4-ounce) boneless pork cutlet, pounded thin
1/2 cup flour
1/2 cup dry bread crumbs
1 tablespoon olive oil
1 lime

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