Best 2 Sauteed Pork Cutlets Recipes

"Sauteed pork cutlets" are a flavorful and versatile dish that can be enjoyed for lunch or dinner. The key to a great sauteed pork cutlet is to use high-quality meat and to cook it properly. In this article, we will provide you with a comprehensive guide to creating the perfect sauteed pork cutlet. We will cover everything from selecting the right cut of meat to choosing the best cooking method. So, whether you are a seasoned chef or a beginner in the kitchen, read on to learn how to make sauteed pork cutlets that will tantalize your taste buds."

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SAUTEED PORK CUTLETS

Sauteed Pork Cutlets image

Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 10m

Number Of Ingredients 8

Ingredients

8 pork cutlets (3 ounces each)
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons extra-virgin olive oil
Juice of 1 lemon, plus lemon wedges for serving
2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)
Fresh flat-leaf parsley, for garnish
Grainy mustard, for serving

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

Baked Pork Cutlets with Sautéed Spinach and Shiitakes image

Categories Bread Sauce Pork Side Bake Spinach Simmer

Yield serves 4

Number Of Ingredients 13

Ingredients

1 1/2 cups panko (Japanese bread crumbs)
1 pork tenderloin (about 1 pound), trimmed of excess fat
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed, caps thinly sliced
1 package (10 ounces) baby spinach
1 to 2 teaspoons white-wine vinegar
3 tablespoons unsalted butter, cut into pieces
1 shallot, minced
3/4 cup dry white wine
2 tablespoons fresh lemon juice

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.

Tips:

Choose a high-quality cut of pork cutlets. Look for cutlets that are about 1/2-inch thick and have a good amount of marbling.
Pound the pork cutlets to an even thickness. This will help them cook evenly and will also make them more tender.
Season the pork cutlets generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Heat a large skillet over medium-high heat. Add a little oil or butter to the skillet, just enough to coat the bottom.
Once the oil or butter is hot, add the pork cutlets to the skillet. Cook the cutlets for 3-4 minutes per side, or until they are cooked through.
Remove the pork cutlets from the skillet and let them rest for a few minutes before serving.

Conclusion:

Sautéed pork cutlets are a quick and easy weeknight meal that is sure to please the whole family. With just a few simple ingredients, you can create a delicious and flavorful dish that is perfect for any occasion.