Best 2 Sauteed Pork Cutlets Recipes

**Pork cutlets**, a versatile and flavorful cut of meat, are transformed into a delectable dish when sautéed to perfection. This cooking method not only imparts a beautiful golden-brown crust but also ensures a tender and juicy interior. Pork cutlets can be prepared using various recipes, each showcasing unique flavors and culinary techniques. From the classic sautéed pork cutlets with a simple yet satisfying combination of salt, pepper, and butter to more adventurous recipes featuring bold spices, herbs, and tantalizing sauces, there's a recipe for every palate. Whether you prefer a quick and easy weeknight meal or an impressive entrée for a special occasion, sautéed pork cutlets are sure to satisfy. So, gather your ingredients, heat up your skillet, and embark on a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

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:

Use a good cut of pork: Pork cutlets from the loin or rib section are the best choices for sautéing. They are tender and flavorful, and they cook quickly.
Pound the pork cutlets thin: Pounding the pork cutlets thin helps them cook evenly and quickly. It also makes them more tender.
Season the pork cutlets: Season the pork cutlets with salt, pepper, and any other desired spices before cooking. This will help them develop flavor.
Use a hot pan: Use a hot pan to sear the pork cutlets. This will create a nice crust and help seal in the juices.
Don't overcrowd the pan: Do not overcrowd the pan when cooking the pork cutlets. This will prevent them from cooking evenly.
Cook the pork cutlets until they are cooked through: Cook the pork cutlets until they are cooked through, but do not overcook them. Overcooked pork cutlets will be tough and dry.
Serve the pork cutlets immediately: Pork cutlets are best served immediately after cooking. This will help them retain their flavor and juiciness.

Conclusion:

Sautéed pork cutlets are a quick and easy weeknight meal that is sure to please everyone at the table. The pork cutlets are tender and flavorful, and the sauce is rich and savory. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

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