Vealorporkcutletswithpaprika Recipes

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PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE



Pork (or veal) Cutlets with Balsamic Sauce image

A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.

Provided by PanNan

Categories     Veal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup breadcrumbs
vegetable oil
4 (4 ounce) pork cutlets or 4 (4 ounce) veal cutlets, pounded thin
2 tablespoons butter
2 cloves garlic, minced
4 sage leaves, chopped
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
parmesan cheese, shavings

Steps:

  • Spread the breadcrumbs on a piece of wax paper.
  • Press both sides of the cutlets into the breadcrumbs, until coated.
  • Heat a large skillet over medium-high heat.
  • Add a little oil and cook the cutlets on each side until lightly browned and cooked.
  • You may need to add a little oil to brown the other side.
  • Stir the butter, garlic, and sage into the skillet.
  • Cook for a minute.
  • Add the chicken broth and sugar.
  • Let it simmer down to about 1/3 cup.
  • Add the vinegar and simmer a minute more.
  • Pour the sauce over the cutlets and serve.
  • If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

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.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

PORK PAPRIKASH



Pork Paprikash image

Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
4 tablespoons canola oil
One 1 1/2-pound pork tenderloin, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
One 15-ounce can crushed tomatoes
8 ounces egg noodles or pappardelle
1/4 cup sour cream, plus more for serving
Dill sprigs, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
  • Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
  • Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
  • Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
  • Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

PORK CUTLETS WITH PAPRIKA SAUCE



Pork Cutlets With Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 teaspoons chopped fresh marjoram or 1 teaspoon dried
1 teaspoon finely chopped garlic
1 teaspoon paprika
2 tablespoons vodka or gin
1/2 cup fresh or canned chicken broth
1/4 cup sour cream

Steps:

  • Sprinkle the cutlets with salt and pepper.
  • Heat the oil in a skillet large enough to hold the cutlets in one layer. When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned. Turn the slices and cook 5 minutes more.
  • Remove the fat from the skillet and scatter the onion, marjoram, garlic and paprika around the pork. Cook and stir until lightly browned. Add the vodka and chicken broth and bring to a boil. Simmer for 15 minutes. If there is too much liquid, reduce it. Stir in the sour cream; reheat but do not boil.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams

VEAL (OR PORK) CUTLETS WITH PAPRIKA



Veal (Or Pork) Cutlets With Paprika image

Make and share this Veal (Or Pork) Cutlets With Paprika recipe from Food.com.

Provided by PanNan

Categories     Veal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 veal cutlets, pounded thin (or pork)
1/2 teaspoon salt
4 tablespoons butter or 4 tablespoons oil
2 large onions, chopped
4 tablespoons butter
2 red bell peppers, chopped
1/2 lb peeled chopped fresh tomato
1 1/2 teaspoons sweet paprika (preferably Hungarian)
2 cups beef broth
1/4 cup cream
3 tablespoons flour

Steps:

  • Make sauce: saute onion in butter until tender.
  • Add red peppers, tomatoes and paprika and saute for about 3 minutes.
  • Add beef broth and simmer for 30 minutes.
  • Mix flour with a little water to make a thin paste.
  • Pour into sauce and stir.
  • Cook about 3 minutes.
  • Add cream and stir (do not boil).
  • Meanwhile salt the cutlets and brown on both sides in butter or oil.
  • Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
  • Remove from heat.
  • When sauce is finished, add the cutlets and heat for a few minutes.
  • Don't let it boil.
  • Serve with boiled or mashed potatoes and a steamed vegetable.

Nutrition Facts : Calories 338.1, Fat 28.4, SaturatedFat 17.7, Cholesterol 77.6, Sodium 953.9, Carbohydrate 18.2, Fiber 3.7, Sugar 7.3, Protein 4.6

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