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pork cutlets

rbrbr Oct 12, 2012 07:02 AM

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. Uncle Bob RE: rbrbr Oct 12, 2012 07:07 AM

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


    1. m
      momoftwo RE: rbrbr Oct 12, 2012 07:48 AM

      in honor of Octoberfest, schnitzel??

      3 Replies
      1. re: momoftwo
        Nanzi RE: momoftwo Oct 12, 2012 09:00 AM

        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
          hambone RE: Nanzi Oct 12, 2012 10:32 AM

          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
          jill kibler RE: momoftwo Oct 12, 2012 10:26 PM

          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. t
          travelerjjm RE: rbrbr Oct 12, 2012 09:09 AM

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

          1. monavano RE: rbrbr Oct 12, 2012 09:14 AM

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

            1. ipsedixit RE: rbrbr Oct 12, 2012 10:12 AM

              Not traditional, but how about a confit?

              4 Replies
              1. re: ipsedixit
                rbrbr RE: ipsedixit Oct 12, 2012 10:22 AM

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

                1. re: rbrbr
                  ipsedixit RE: rbrbr Oct 12, 2012 10:42 AM

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

                2. re: ipsedixit
                  PesachBenSchlomo RE: ipsedixit Oct 12, 2012 11:13 PM

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

                  1. re: PesachBenSchlomo
                    ipsedixit RE: PesachBenSchlomo Oct 13, 2012 12:57 PM


                3. letsindulge RE: rbrbr Oct 12, 2012 10:17 AM

                  Brine & grill them whole, or chunks for kebabs!

                  1. b
                    Bkeats RE: rbrbr Oct 12, 2012 12:14 PM

                    Grits and grillades. Grillades made with pork cutlets.

                    1. JungMann RE: rbrbr Oct 12, 2012 01:44 PM

                      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
                        monavano RE: JungMann Oct 12, 2012 01:48 PM

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

                        1. re: JungMann
                          The Professor RE: JungMann Oct 12, 2012 01:57 PM

                          Jung...that sounds utterly fabulous.

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