Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Pork Cutlets with Herbed Breadcrumbs and Mustard-Pickle Sauce
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 616
- Total Fat
- 41 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 33 g
- Cholesterol
- 172 mg
- Sodium
- 605 mg
My mom always cooked veal or pork cutlets in a mix of olive oil and butter. She would manage the heat so it was hot enough to slowly brown and form a crust on the meat, but the breadcrumbs didn’t burn. The combination of olive oil and butter adds so much more flavor than just deep-frying in neutral oil. You can use pork tenderloin pounded thin for this recipe, but that gets pricey and has a milder flavor. Pork top round is surprisingly lean and tastier. Not everything from the pig has a lot of fat! The other surprise? The fresh breadcrumbs, mixed with a pinch of the old-school dried crumbs from the can and herbs from the spice drawer add nutty flavor and nostalgia at the same time.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 616
- Total Fat
- 41 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 33 g
- Cholesterol
- 172 mg
- Sodium
- 605 mg
Ingredients
Mustard-Pickle Sauce:
Pork Cutlets:
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Directions
- Make the mustard-pickle sauce: In a medium bowl, whisk the olive oil and grainy mustard together. Stir in the vinegar, cornichons, brine, shallots and red pepper flakes. Taste for seasoning.
- Prepare the pork cutlets: In a medium bowl, whisk the eggs and yolk with a splash of cool water to combine. In another bowl, combine both kinds of breadcrumbs, cheese, oregano, thyme and some freshly ground black pepper. Dip each slice of pork in the eggs and then in the breadcrumbs. Place the pork in a single layer on a baking sheet. Refrigerate.
- Cook the pork: In a large skillet, heat half of the olive oil with half the butter over medium heat. When the oil starts to shimmer and thin out in the pan, remove the skillet from the heat and add 3 of the pork pieces in a single layer. Raise the heat and cook on the first side until golden brown, 4 to 5 minutes. Gently turn them on their second side and cook for an additional 4 to 5 minutes or until cooked through. Remove them from the pan with a slotted spatula and turn them onto a paper towel to drain slightly. Season with salt. Repeat with the remaining oil and butter and remaining 2 pork chops.
- Cook the tomatoes: Remove most of the excess grease from the pan where the pork was cooked. Add the tomatoes. Season them with salt and black pepper. Cook over medium heat until the tomatoes soften, 2 to 3 minutes. Shut off the heat and keep warm.
- Serve: Arrange the cutlets on a large serving platter and top with the tomatoes and all of the mustard-pickle sauce. Serve immediately.
Cook’s Note
If the pork chops are thicker than 1/2 inch you can gently pound them until they reach the correct thickness.
