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pork cutlets

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  • rbrbr Oct 12, 2012 07:02 AM
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huge, beautiful package of pork cutlets from meat csa. what can i do with them besides pan frying? looking for something a little different!

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  1. Brown, very slowly cook in a roux based gravy.......serve over rice. ~~ Biscuits would be some kind of good too.

    Enjoy!

    1. in honor of Octoberfest, schnitzel??

      3 Replies
      1. re: momoftwo

        With Red cabbage & noodles of some kind. Oh My Soul, I havent done that in a long time. Over due and I will rectify that very soon.

        1. re: Nanzi

          Spaetzel is so easy and oh so delicious.

          My basic version:
          3/4 C milk, 3 lg eggs, 1 t salt, 1/4 t fresh nutmeg, 2 C flour. Mix first four fold in the flour till even and drop ribbons of dough into boiling water in small batches.* (As each batch rises to top of water, strain into cold water. Then fry in butter to serve.)

          * A potato ricer is the best spaetzle maker, IMHO.

        2. re: momoftwo

          I concur.

          egg+buttermilk wash seasoned with salt, pepper, and garlic powder. then encrust with corn flakes. fry on medium heat. extra flakes and egg buttermilk mix are mixed and made into croquettes! YUMMMMM!

        3. Yonkatsu sliced, served over shredded lettuce, with katsu sauce! Miso soup appetizer. Yum.

          1. Rolls. Stuff with fontina, proscuitto and spinach/rabe. Make pan gravy.

            1. Not traditional, but how about a confit?

              4 Replies
              1. re: ipsedixit

                hmm..interesting...how would you do that?

                1. re: rbrbr

                  Like this maybe? But sub out the loin with your cutlets. http://www.ricardocuisine.com/recipes...

                2. re: ipsedixit

                  Wow that's a nice idea. I just read that recipe. Very interesting. Kind of like rillettes, no?

                  1. re: PesachBenSchlomo

                    Yup.

                3. Brine & grill them whole, or chunks for kebabs!

                  1. Grits and grillades. Grillades made with pork cutlets.

                    1. If they are thick enough, cut a pocket into the middle and stuff with thin slices of ham or prosciutto wrapped around pickle relish and Emmenthaler cheese. Bread your cutlets with panko crumbs and fry in bacon grease until golden and crispy.

                      2 Replies
                      1. re: JungMann

                        I suggested the same above, except rolling. I'm pretty sure cutlet implies thin cut.

                        1. re: JungMann

                          Jung...that sounds utterly fabulous.