Pork Cutlets With Beurre Blanc Recipes

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
• Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
• Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
• Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
• Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
• Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Steps:

• In a heavy cast iron skillet on medium high heat, put oil and butter. Salt and pepper both sides of each pork chop and pat into the meat. Put chops in the skillet and sear on each side about 2-3 minutes to get a nice golden brown. Reduce heat to medium low and continue cooking another 5-7 minutes on each side turning several times. When done, remove the chops to a plate and set aside. Reduce heat to low on skillet, do not remove drippings. Wait a couple of minutes before starting the sauce. BEURRE BLANC SAUCE: Put shallots in skillet and caramelize 3-5 minutes on low heat. Add balsamic vinegar and wine to deglaze skillet. Be sure to scrape the sides and bottom of the skillet to get the good stuff. Whisk and stir until the liquid is reduced to about half its original amount. You now have a concentrated flavor. Start whisking in the cold butter, one cube (or tablespoon) at a time. Stir and whisk. When completely melted, add the next tablespoon until all are incorporated in the sauce. When done with all butter, whisk in parsley and immediately put a couple of tablespoons on each pork chop. This is a delicate (and rich!) sauce; do not let it sit.

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.

Steps:

• With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
• Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
• Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
• Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
• Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.