Can I have your fave pork cutlet recipe, please?

Answer 1

Peppered Pork Cutlets with Onion Gravy

Ingredients
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1/4 teaspoon black pepper
4 boneless pork cutlets (4 ounces each), trimmed of fat
2 cups thinly sliced onions
2 tablespoons flour, divided
3/4 cup water
1-1/2 teaspoons chicken bouillon granules
2 tablespoons fat-free (skim) milk
1/4 teaspoon salt

1. In a small bowl, combine paprika, cumin, ground red pepper, if desired, and black pepper; blend well. Sprinkle mixture evenly over one side of each cutlet and press down gently to adhere. If time allows, let stand 15 minutes to absorb flavors.
2. Heat a large nonstick skillet over medium heat. Coat skillet with nonstick cooking spray. Add pork, seasoned side down, and cook 3 minutes or until richly browned. Remove from skillet and set aside on a plate, seasoned side up.
3. Increase heat to medium high, coat skillet with cooking spray, add onions to pan, and cook 4 minutes or until richly browned, stirring frequently. Sprinkle with 1-1/2 tablespoons flour; toss to coat. Add water and bouillon, stir to blend and bring to a boil. Add cooked pork and any accumulated juices; spoon some of the sauce over pork. Reduce heat, cover, and simmer 20 minutes, or until pork is no longer pink in center.
4. Place pork on a serving platter and set aside. Stir milk into onion mixture, or, for thicker consistency, blend together milk and 1/2 tablespoon flour and add to onion mixture. Add salt and cook 1 to 2 minutes. Spoon sauce over and around pork.

Answer 2

Same as buggsnme2 with one exception...... marinate the pork cutlets in Buttermilk for 10 to 15 minutes before breading them in egg and flour. I know.... you don't like butter milk.... well it adds a fantastic flavor to the cutlets and you'll be able to cut them with your fork that they'll be so tender too. I also make my Cream Gravy and add the Peas to the gravy and pour some over the cutlet too.

Answer 3

EASY EASY PORK CUTLETS.

Brown pork cutlets both sides (in a little bit of olive oil)
Slice a large onion all over them
Slice potatoes all over the top of the onions
Salt and pepper and garlic salt (if desired)
Add 1/2 water

Cover and simmer for about 15 minutes or until potatoes are cooked.and pork is fork tender.

Very savory, ...the onion cooks up through the potatoes,,ummm.
Good luck, good eating. .

Answer 4

GRILLED PORK TENDERLOIN CUTLETS WITH CHILI MAPLE GLAZE
2 pork tenderloins (about 1 pounds total)
2 cups water
1 1/2 tablespoons salt
1 1/2 tablespoons pure maple syrup
1 tablespoon chili powder

In a bowl large enough to hold pork covered with water stir together salt and water until salt is dissolved and add pork, making sure it is completely covered by brine. Marinate pork, covered and chilled, 1 day.

Prepare grill.

In a small bowl stir together syrup and chili powder. Discard brine and diagonally cut pork into 3/4-inch-thick pieces. Put pork between sheets of plastic wrap and flatten with a rolling pin to make 1/4-inch-thick cutlets. Pat pork dry and season with salt.

Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Brush pork with glaze and grill 15 seconds more on each side. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

Each serving has about 217 calories and 5 grams fat.
Serves 4.

Answer 5

Pork with mushrooms

6 to 8 cutlets
1 (8 oz.) pkg. mushrooms
2 lg. peeled tomatoes
1 c. chicken broth
1/2 c. red wine
1/2 c. chopped onion
1 clove chopped garlic
1 tbsp. basil
1 tbsp. parsley

Brown cutlets and set aside. Brown onion, garlic, and sliced mushrooms. Add wine, chicken, broth, and chopped tomatoes. Cook 30 minutes. Return cutlets to pan. Add basil and parsley; continue cooking until cutlets are tender.
Serve over pasta or polenta.

Answer 6

This isn't exact, since I've been making it for years and have no idea where it came from.

In a big ziplock, put maybe 1/2 cup of soy sauce, a tsp or so of sesame oil, Mongolian hot fire oil, lots of minced garlic and ginger, chopped green onions and cilantro. Maybe a small squirt of honey. Drop all your cutlets or pork loins in, seal and put in the fridge for a few hours. Grill.

My husband loves this, and we use leftovers for stir-fry.

Answer 7

Dixie fry with additional seasonings: chili powder, Old Bay, or just a mix up of oregano and thyme. Dredge the cutlets in the Dixie Fry and bake on a rack.(Follow directions on package) Serve with salad and twice baked potatoes. Wonderful.

Answer 8

My family loves them with crushed crackers instead of flour - crush up a pack or 2 of crackers and coat -when coating push the chop down so its inbed into the meat, fry in hot oil on stove top vary juicey or bake in the oven with a pat of butter on each chop. I know some will say this is fatting but if not eaten every day its fine.

Answer 9

Put seasoned bread crumbs in one bowl and 2 eggs, slightly scrambled in another. Dip cutlet in crumbs, then egg, then crumbs. Fry until browned, about 10 minutes on each side.

My family loves them!

Answer 10

bread in an egg / seasoned flour mix and fry in oil - like chicken fried steak. Serve with creamed potatoes and sweet peas