Crispy Pork Cutlets Recipes

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CRISPY BAKED PORK CUTLETS



Crispy Baked Pork Cutlets image

This crispy Baked Pork Cutlets made with lean pork tenderloin make a great weeknight meal that's ready in less than twenty minutes. An instant family favorite.

Provided by Kristen McCaffrey

Categories     Dinner

Time 25m

Yield 5

Number Of Ingredients 6

1.67 lbs. lean pork tenderloin (sliced)
3 tbsp. Dijon mustard
2/3 cup Panko breadcrumbs
1 tsp dried thyme
salt and pepper
1 tbsp olive oil

Steps:

  • Preheat the oven to 450 degrees.
  • Stir the thyme, salt, and pepper into the mustard.
  • Spread the mustard mixture evenly over the pork.
  • Coat each piece of pork with the panko breadcrumbs.
  • Heat a skillet over medium high heat. Add the olive oil and once it is hot, lightly fry the pork for 2 minutes on each side or until brown and crispy.
  • Place the whole skillet in the oven and bake for 8-10 minutes until cooked to your liking.

Nutrition Facts : ServingSize 6 oz, Calories 227 cal, Carbohydrate 6 g, Fat 6 g, Protein 33 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 98 mg, Sodium 308 mg, Sugar 0 g

CRISPY BREADED PORK CUTLETS



Crispy Breaded Pork Cutlets image

Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 1/2 cups panko (Japanese breadcrumbs)
2 tablespoons vegetable oil, such as safflower
4 boneless pork loin chops (6 to 8 ounces each)
3 tablespoons Dijon mustard
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
  • Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
  • Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
  • Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 1 g, Protein 45 g

CRISPY TAIWANESE PORK CUTLETS



Crispy Taiwanese Pork Cutlets image

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Dinner     Lunar New Year     Fry     Pork     Soy     Dairy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield 8 small servings

Number Of Ingredients 14

4 (½"-thick) boneless pork loin chops (about 1 lb.)
⅓ cup soy sauce
⅓ cup unseasoned rice vinegar
2 Tbsp. soy paste
2 tsp. granulated sugar
½ tsp. freshly ground black pepper
¼ tsp. freshly ground white pepper (optional)
¼ tsp. ground cinnamon
¼ tsp. Five-Spice Powder
1½ cups Chinese sweet potato starch
Vegetable oil (about 3 cups; for frying)
Gochugaru (fine Korean red pepper powder; for serving; optional)
Special Equipment:
A deep-fry thermometer

Steps:

  • Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-¼" thick. The surface will be jagged and textured.
  • Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
  • Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
  • Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
  • Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
  • Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

CRISPY BREADED PORK CHOPS



Crispy Breaded Pork Chops image

With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 8

cooking spray
2 large eggs
1 tablespoon water
1 cup seasoned bread crumbs
4 (5 ounce) bone-in, center-cut pork chops
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup olive oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
  • Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
  • Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
  • Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
  • Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

Make and share this Crispy Pork Cutlets recipe from Food.com.

Provided by Boise Cook

Categories     Pork

Time 35m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 5

2 eggs
2 tablespoons mustard
2 lbs pork cutlets
1 cup instant potato flakes
3 tablespoons oil

Steps:

  • blend eggs and mustard together in a shallow pie pan.
  • dip pork in egg mixture, coat with potato flakes.
  • heat oil in a skillet, add pork, heating on both sides until done.

Nutrition Facts : Calories 472.3, Fat 20.7, SaturatedFat 4.9, Cholesterol 242.8, Sodium 247.5, Carbohydrate 12.8, Fiber 1.2, Sugar 0.7, Protein 55.6

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)



Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets) image

Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!

Provided by otaku

Categories     World Cuisine Recipes     Asian     Japanese

Time 24m

Yield 4

Number Of Ingredients 8

2 boneless pork chops, trimmed of excess fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
½ teaspoon soy sauce
¼ cup all-purpose flour
½ cup panko bread crumbs
oil for frying

Steps:

  • Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
  • Whisk egg and soy sauce together in a small bowl.
  • Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
  • Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
  • Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g

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