Breaded Pork Cutlets
So i picked up half a pound of pork loins the other day.
I cut it into half and made some pork chops with it.
I still had half a chunk of meat left. Instead of chucking it to the freezer, i decided to use it up and make these breaded pork cutlets.
Rather than working over the stove, i decided to fall back upon the oven.
Watching the video on Martha Stewart, i think i did exactly as what she did.
I “butterflied” my pork, and pounded it maniacally.
Martha also has a tip on how to make the crumbs gold so beautifully. The crumbs used here is Japanese Panko crumbs. They are really really crunchy when fried (or baked in this case). Anyhoo, the crumbs are tossed with oil and pre-baked till golden brown before they get on the pork. And thats how she got them to get to brown so evenly.
Pork aside, we also had garlic bread.
A store bought hot dog bun sliced into sections and spread with garlic butter.
I wrapped the bun in foil and baked it for a bit in the oven to get the butter melting and the bread warmed.
A sunny side up and some vegetables,
A lil milk and some cut fruits,
Taken from Martha Stewart
- 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
- 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 two 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.