Best Pork Cutlets A La Creme Recipes

CRISPY PORK CUTLETS

Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

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.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

PORK-CUTLET PARMESAN

Pork-Cutlet Parmesan image

You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h

Number Of Ingredients 11

Ingredients

2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature
Kosher salt and freshly ground pepper
3/4 cup unbleached all-purpose flour
3 large eggs
2 1/2 cups panko breadcrumbs
2 teaspoons dried oregano
Extra-virgin olive oil, for frying
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving
1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving
4 ounces low-moisture mozzarella, shredded (1 cup)
Fresh basil leaves, sliced if large, for serving

Steps:

Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

PORK CUTLETS A LA CREME

Pork Cutlets a La Creme image

Make and share this Pork Cutlets a La Creme recipe from Food.com.

Provided by Recipe Junkie

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 pork cutlets, 1/4-inch thick
1 egg
1 tablespoon water
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
butter or margarine
1 1/2 cups half-and-half
1/2 cup white wine
1 chicken bouillon cube
2 tablespoons minced parsley

Steps:

Pound pork cutlets to about 1/8" thick.
Cut each into 2 or 3 pieces and set aside.
Beat egg and water with a fork in a pie plate.
Combine flour, salt and pepper.
Dip cutlets in egg mixture and then into flour mixture, coating both sides.
Melt 2 T butter or margarine in a large skillet.
Cook cutlet pieces, a few at a time, until brown on both sides, adding more butter as needed.
Remove cutlets to a warm platter.
Into the same skillet, over medium heat, stir in half and half, wine, and bouillon, scraping brown bits from bottom of skillet.
Cook and stir 3 minutes until thickened and flavors are blended.
Pour sauce over cutlets and sprinkle with parsley.