Best Sauteed Pork Cutlets Recipes

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.

BAKED PORK CUTLETS WITH SAUTéED SPINACH AND SHIITAKES

Steps:

• Preheat oven to 350°F. Toast panko on a rimmed baking sheet, tossing once, until golden, 10 to 12 minutes. Transfer to a plate, and raise oven temperature to 450°F.
• Cut pork crosswise into four equal pieces. Split each piece in half horizontally (do not cut all the way through); open up like a book. Working with one piece at a time, use a meat mallet or the bottom of a heavy pan to pound pork between large pieces of plastic wrap until 1/4 inch thick.
• Place flour, eggs, and panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour, turning to coat; shake off excess. Dip in eggs, allowing excess to drip back into bowl. Coat with panko, pressing gently to adhere. Bake on baking sheet until browned and cooked through, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Heat remaining tablespoon oil. Add spinach in batches, tossing to wilt; season with salt and pepper. Cook, tossing, until tender, about 2 minutes. Remove from heat; pour off excess liquid, and toss with vinegar to taste. Top with mushrooms; keep warm.
• In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot, stirring frequently, until softened, 3 to 4 minutes. Add wine; simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork and spinach mixture with lemon-butter sauce on the side.

PORK CUTLETS WITH COUSCOUS AND SAUTEED PEPPERS AND ASPARAGUS

Steps:

• Cook couscous according to package instructions. Meanwhile, in a large cast-iron or heavy skillet, heat 1 tablespoon oil over medium-high. Add bell peppers and asparagus; season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, about 8 minutes. Transfer to a serving plate and loosely tent with foil.
• Add 1 1/2 teaspoons oil to skillet. Season pork on both sides with salt and pepper. Cook half the cutlets until browned, 5 minutes, flipping once. Repeat with remaining oil and cutlets. Stir parsley into couscous and serve with pork and vegetables.

PORK CUTLETS WITH ARUGULA SALAD AND SAUTéED TOMATOES

Steps:

• In a large bowl, combine lemon juice and 1 teaspoon oil. Season dressing with salt and pepper.
• Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through. Open up like a book. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness. On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge each cutlet in flour mixture to coat completely, then shake off excess.
• In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes.
• In same skillet, heat 2 teaspoons oil over medium-high. Add 2 cutlets; cook until browned, 1 to 2 minutes. Turn over; cook until cooked through, about 30 seconds more. Transfer to a plate; tent with foil to keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
• Add arugula to bowl with dressing; toss to coat. Divide tomatoes among plates; add 1 cutlet to each. Top pork with arugula and, if desired, Parmesan. Serve with lemon wedges.
• (Per Serving)
• Calories: 351
• Fat: 14.1g (3.7g Saturated Fat)
• Protein: 26.2g
• Carbohydrates: 14.3g
• Fiber: 2.9g

SAUTEED PORK CUTLETS WITH LEMON-CAPER SAUCE

Steps:

• Dissolve the salt and sugar in 2 cups water. 30 minutes before you are ready to cook, place the meat in the brine. When ready to cook, remove from brine and dry. Pepper the pork. Heat oil and 1 tablespoon butter in skillet until just starts to smoke. Cook the cutlets quickly in batches, 1-2 minutes per side. Transfer to plate and keep warm. SAUCE Heat 1/2 tablespoon butter in small saucepan over medium heat; add shallot and cook until softened. Add flour and dry mustard, stirring constantly. Slowly add broth, white wine lemon juice. Reduce heat to low and simmer 5 minutes. After cooking pork, reduce heat in skillet and add sauce, scraping pan bottom. Remove from heat and stir in lemon zest and capers. Serve on side in gravy boat.

PORK CUTLETS WITH ARUGULA SALAD AND SAUTEED TOMATOES

Steps:

• Make dressing: In a large bowl, combine lemon juice and 1 teaspoon oil. Season with salt and pepper. Set aside.
• Place chops on a work surface; on the side without fat, cut each chop in half horizontally, opening it like a book but stopping before cutting all the way through. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick. On a plate, combine flour, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Coat each cutlet with flour mixture, shaking off excess. Set aside.
• In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes; set aside.
• In same skillet, heat 1 teaspoon oil over medium-high. Add 1 cutlet; cook until browned, 1 to 2 minutes. Turn over; cook until opaque throughout, about 30 seconds more. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with remaining 3 cutlets, using 1 teaspoon oil for each.
• Add arugula to bowl with dressing; toss. Place tomatoes and 1 cutlet on each plate along with lemon wedges. Top pork with arugula and, if desired, Parmesan.