Folded Pork Cutlets Recipes

CRISPY PORK CUTLETS

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.

SPINACH & GOUDA-STUFFED PORK CUTLETS

Steps:

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and Parmesan cheese. , Sprinkle tops of cutlets with salt and pepper. Layer end of each with Gouda cheese and spinach. Fold cutlets in half, enclosing filling; secure with toothpicks. Brush mustard over outsides of pork; dip in bread crumb mixture, patting to help coating adhere. , Place on a greased foil-lined baking sheet. Bake until golden brown and pork is tender, 12-15 minutes. Discard toothpicks before serving.

PORK CUTLETS

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

STUFFED PORK CUTLETS

Steps:

• Reserve 3 Tbsp. of the onions for garnish. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.
• Heat oil in large nonstick skillet on medium-high heat. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth.
• Rearrange meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.) Sprinkle with the reserved onions.