A 10-minute meal to add to your dinner repertoire.
Provided by: SmallRecipe.com
Ingredients:
Steps:
My secret to perfectly crispy cutlets? The egg. Adding a couple of tablespoons of flour to beaten eggs thickens them into a paste that doesn’t just adhere, it glues all of that delicious breading to your soon-to-be dinner. That one little tweak, I promise you, will give you the utmost in crispy every time.
Provided by: SmallRecipe.com
Categories: main-dish
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients:
| Two 6 to 8-ounce boneless pork chops |
| Kosher salt and freshly ground black pepper |
| 1/4 cup plus 2 tablespoons flour |
| 2 large eggs |
| 3/4 cup breadcrumbs |
| 1/2 cup grated Parmesan or pecorino cheese |
| 3 to 4 tablespoons olive oil |
| 1 lemon, cut into wedges |
Steps:
- Butterfly the pork chops open and then cut them into two pieces, making four cutlets total. Lay the cutlets, one at a time, in a plastic storage bag or between two sheets of plastic wrap; pound each cutlet out with a meat mallet or small skillet to a thickness of about 1/4 inch. Season the cutlets with salt and pepper and set aside.
- Set up three dishes on a work surface. Spread 1/4 cup flour in the first, beat together the eggs and remaining flour in the second, and toss together the breadcrumbs and cheese in the third. Place a large skillet over medium-high heat with enough oil to make a thin, even layer. Bread the cutlets by first dredging them in the flour, then coating them evenly in the egg paste, and finally covering them in the breadcrumbs. Cook the cutlets in the skillet until golden brown, about 3 minutes per side (if needed, cook the cutlets in batches, holding finished cutlets on a cooling screen set over a baking sheet).
- Serve the cutlets warm with wedges of lemon. The beauty of a cutlet is how well is stretches two chops into four portions. If you’ve got a house of hungry eaters, however, double up on the meat ’cause these are going to fly off their plates! These rich, cheesy cutlets do well with a simply dressed side salad to round them out as dinner.
Italian Pork Cutlets
Provided by: SmallRecipe.com
Total time: 118 minutes
Cook time: 67 minutes
Yield: 6
Ingredients:
| 4 (4-ounce) boneless pork chops |
| Sea salt |
| Freshly ground pepper |
| 1 cup flour |
| 3 large eggs |
| 1 cup Italian style bread crumbs |
| 1 teaspoon dried parsley |
| 1 teaspoon dried thyme |
| Olive oil |
Steps:
Nutrition Facts:
Name Nutrition, Calories 538
Thin pork chops topped with a quick pan sauce make a fast dinner for busy nights.
Provided by: SmallRecipe.com
Categories: Pork,Main Course,Savory,Cooking,Keeping It Simple,Meat, poultry, and seafood
Total time: 0 minutes
Prep time: 15 minutes
Yield: 2 servings
Ingredients:
| 1/4 cup all-purpose flour |
| 1/2 teaspoon pepper |
| 4 (2-ounce) thin-cut boneless pork chops |
| 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt |
| 1/4 cup white wine or chicken broth |
| 2 teaspoons fresh lemon juice |
| 1 teaspoon freshly grated lemon zest |
| 1 tablespoon capers, rinsed |
| 1 tablespoon chopped flat leaf parsley |
Steps:
- Combine flour and pepper in shallow dish. Coat pork chops with flour mixture.
- Melt 2 tablespoons Butter with Olive Oil & Sea Salt in skillet over medium heat until sizzling. Add pork; cook, turning once, 6-10 minutes or until golden brown on both sides. Remove pork to platter; cover. Keep warm. Add wine, lemon juice, lemon zest and capers to skillet. Add remaining Butter with Olive Oil & Sea Salt; stirring with whisk until smooth.
- Pour sauce over pork chops; sprinkle with parsley.
Nutrition Facts:
Calories 600 calories, Fat 35 grams, Saturated Fat grams, TransfatContent grams, Cholesterol 205 milligrams, Sodium 420 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Sugar grams, Protein 48 grams