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.
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Ahmed Rasel
arasel72@gmail.comThis dish is a great way to get your kids to eat their vegetables.
x20xCurtiZ
x20xcurtiz@gmail.comI'm not a big fan of pork, but I really enjoyed this dish. The spinach and shiitakes really helped to balance out the flavor of the pork.
Saiful Juwel
j.s@gmail.comI served this dish with mashed potatoes and green beans. It was a perfect meal.
Thristar Mumson
t64@hotmail.comThis dish is a great way to use up leftover pork chops.
Kieran Ryan
kieran.r@aol.comI didn't have any shiitakes, so I used cremini mushrooms instead. They worked just as well.
joris balinskas
bjoris@aol.comThe recipe was easy to follow, but the pork cutlets took longer to cook than the recipe said.
Rosine Tshiosha
t_r63@yahoo.comThe pork cutlets were a little dry, but the sautéed spinach and shiitakes were delicious.
Ezana Getahun
e_getahun95@hotmail.comThis is one of my go-to recipes when I'm short on time. It's quick and easy to make, and it always turns out delicious.
Hassan Brand
b@gmail.comI made this dish for a dinner party and it was a huge success. Everyone raved about the pork cutlets and asked for the recipe.
Pomi Ji
j@hotmail.comThe combination of flavors in this dish is amazing. The sweetness of the pork, the bitterness of the spinach, and the umami of the shiitakes all come together to create a truly unique and memorable dish.
Violeta
violeta40@yahoo.comI love how easy this recipe is to follow. Even a beginner cook like me can make this dish look and taste like it came from a restaurant.
Tony Mullis
mullistony85@gmail.comThis dish was a hit with my family! The pork cutlets were juicy and flavorful, and the sautéed spinach and shiitakes were the perfect accompaniment. I will definitely be making this again.