E
Erica
Guest
Breaded Pork Cutlets
This recipe draws on French techniques and Italian flavors. If you double or triple the recipe, do
not increase the amount of Mornay sauce. Enjoy!
Servings: 2-3
3 Tbsp unsalted butter 3 Tbsp all purpose flour, plus extra for breading 1 cup milk 2 Tbsp freshly
grated Parmesean cheese
1/8 tsp cayenne pepper 1 clove garlic 1 lb pork cutlets or thinly sliced pork chops 2 eggs Bread
crumbs Paprika 1 tsp dried parsley, thyme, or Italian seasoning Salt and pepper to taste Vegetable
oil Lemon wedges for serving
Make a thick Mornay sauce. If you are not familiar with this process, scald the cup of milk and set
aside. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour until smooth. DO
NOT BROWN. Add the milk all at once (not gradually) and whisk until smooth. Add cayenne, a pinch of
salt, and cheese. Whisk until cheese is melted, and remove from heat. Preheat oven to 350 degrees.
Run the garlic through a garlic press. If you do not have one, mince the garlic very fine, sprinkle
some kosher salt over the top, and puree with the flat side of a chefs knife. Rub the cutlets with
the garlic and grind some fresh pepper on top. Coat one side of each cutlet with a thin layer of the
Mornay sauce, about 1/8". Beat the eggs with salt, pepper, paprika, and whatever other seasonings
you like. Fill a dish with flour and another with breadcrumbs, seasoning each the same way, and
adding the dried herbs to the breadcrumbs.
Dip each cutlet first in flour, then egg, then breadcrumbs, making sure to coat thoroughly but also
shake off the excess. Heat a skillet over medium-high heat. Add some oil and heat until the oil is
shimmering. Cook the cutlets in batches, turning once, until the coating is crisp and drain on paper
towels. Do not worry about cooking them all the way through. Put cutlets on a cookie sheet and bake
at 350 until done, turning if necessary. Serve with lemon wedges.
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
This recipe draws on French techniques and Italian flavors. If you double or triple the recipe, do
not increase the amount of Mornay sauce. Enjoy!
Servings: 2-3
3 Tbsp unsalted butter 3 Tbsp all purpose flour, plus extra for breading 1 cup milk 2 Tbsp freshly
grated Parmesean cheese
1/8 tsp cayenne pepper 1 clove garlic 1 lb pork cutlets or thinly sliced pork chops 2 eggs Bread
crumbs Paprika 1 tsp dried parsley, thyme, or Italian seasoning Salt and pepper to taste Vegetable
oil Lemon wedges for serving
Make a thick Mornay sauce. If you are not familiar with this process, scald the cup of milk and set
aside. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour until smooth. DO
NOT BROWN. Add the milk all at once (not gradually) and whisk until smooth. Add cayenne, a pinch of
salt, and cheese. Whisk until cheese is melted, and remove from heat. Preheat oven to 350 degrees.
Run the garlic through a garlic press. If you do not have one, mince the garlic very fine, sprinkle
some kosher salt over the top, and puree with the flat side of a chefs knife. Rub the cutlets with
the garlic and grind some fresh pepper on top. Coat one side of each cutlet with a thin layer of the
Mornay sauce, about 1/8". Beat the eggs with salt, pepper, paprika, and whatever other seasonings
you like. Fill a dish with flour and another with breadcrumbs, seasoning each the same way, and
adding the dried herbs to the breadcrumbs.
Dip each cutlet first in flour, then egg, then breadcrumbs, making sure to coat thoroughly but also
shake off the excess. Heat a skillet over medium-high heat. Add some oil and heat until the oil is
shimmering. Cook the cutlets in batches, turning once, until the coating is crisp and drain on paper
towels. Do not worry about cooking them all the way through. Put cutlets on a cookie sheet and bake
at 350 until done, turning if necessary. Serve with lemon wedges.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/