Friday, March 26, 2010

Breaded Pork Cutlets

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I discovered this product about six months ago and felt the need to try it. A cubed Pork Steak? We have all seen cubed beef steak (what we use for chicken fried steak) on our grocer shelf, but never pork. So I gave it a try. First to make tonkatsu (which was delicious), and tonight as a breaded pork cutlet.
It’s a fantastic product that cooks up quickly and stays tender during the cooking as well as keeps its juiciness. It’s basically a tough cut of pork that has been run through the tenderizer which makes it look like a whole piece of meat with a lot of holes in it. Which has more of a ground meat texture than a meaty steak, so if you are a purest, just go with the pork loin. But if you are an adventurer, and you can find it, give it a try! And if all else fails, use chicken.
I had leftover gravy from last week. But you could easily top it with bottled marinara or whip up a package of Knorr’s pork gravy to finish this dish.
Because of the bread crumbs, these will get dark pretty fast. So make sure your oil is not too hot. I recommend med-high to a little less. If that makes any sence.
SIMPLE BREADED PORK CUTLET with leftover gravy from last week’s Pan Fried Pork Chops
2 pounds cubed pork or thin sliced boneless pork loin chops,
2 cups seasoned bread crumbs (I used Progresso Italian Style)
3 eggs, lightly beaten
1 cup flour
salt & pepper
½ cup oil for frying
Heat a large skillet on med – high and add about ½ cup of oil to coat the bottom.
I use glass pie plates (for everything), but any shallow dish will do. You will need three.
Place the flour in one, lightly beaten eggs in another and the bread crumbs in the last one.
Season the pork with salt and pepper. Then dredge in to the flour (shaking off excess), dip in the egg (allowing excess to drip off) and finally into the seasoned bread crumbs (shaking off excess). And put finished pieces on a plate and continue until all pieces are breaded.
Carefully palace 2 -4 pieces into the heated oil (don’t crowd the pan) and let cook about 1 ½ to 2 minutes per side. Continue process until all the pork is cooked.
Serve with your choice of topping as listed above. Or as my daughter would do… Get our the ketchup bottle.


MORE PORK RECIPES

OVEN KALUA PORK

PORK BULGOGI

PAN FRIED PORK CHOPS WITH GRAVY

STIR FRY PORK AND GREEN ONIONS

PICNIC PORK WITH BALSAMIC VINEGAR

PORK & POTATOES WITH SAUERKRAUT

SWEET & SOUR SPARE RIBS

KAU YUK

5 comments:

  1. Hi Susan in Oregon,

    I am enjoying your blog. The recipes are easy to follow and your commentaries make me feel as if I'm right there in the kitchen with you cooking.

    I am looking forward to seeing more recipes.

    Susan in Hawaii

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  2. Do you have a recipe for breaded teriyaki beef?

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    1. Hi Brandi,
      I don't have a recipe for breaded teriyaki beef, but I think you will enjoy the Meat Jun recipe that I have posted. Which might be what you are looking for. It is one of my family's favorites. Check it out at http://susan-thinkingoutloud.blogspot.com/2010/10/korean-meat-jun-with-vinegar-soy.html or write Meat Jun into the search box right above my picture.

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  3. I also found this meat interesting and had never see it in the store, thank you for giving something to do with this cut. Know it will be delicious, you're a gift from God.

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    Replies
    1. You're sweet! Thanks for the kind words.

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