A cutlet is a boneless piece of beef, pork or poultry. With veal, pork or lamb, cutlets typically come from leg or rib sections. For chicken and turkey, cutlets are breast pieces. A cutlet is considered less tender than other cuts and can vary in thickness, which is a challenge to cook evenly. This is why cutlets are pounded to an even thickness with a special spiked mallet. Little holes created by the spikes do two favors for cutlets: First, the meat will cook more quickly so that it can remain tender. Second, those pockets are handy for holding on to delicious crunchy coatings. Grab a mallet and get started on these recipes to see for yourself!
Crunchy Pork Cutlets
Recipe Name: Crunchy Pork Cutlets Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 1 (2-pound) pork loin, sliced into 8 thin pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 eggs, beaten
- 3 cups seasoned panko
- ½ cup vegetable oil for frying
Instructions
- Cover a cutting board with waxed paper and place 2 slices of pork in a single layer in a large heavy-duty zip-top freezer bag. Pound with a meat mallet so that the pork is no more than ½ inch thick. Place the slices in a shallow casserole dish and repeat with the remaining slices.
- When finished, sprinkle the slices with salt and pepper, then evenly with the flour to lightly coat both sides. Allow to stand for 5 minutes, then pour the beaten eggs over the pork. Allow to stand another 5 minutes, turning to evenly coat.
- Meanwhile, place the panko in a shallow dish and place a piece of waxed paper on a large baking sheet. Place each cutlet in the panko and press to coat with the crumbs. Transfer to the prepared baking sheet and repeat with the remaining cutlets. Cover with aluminum foil and refrigerate for 20 minutes.
- Place half of the oil in a large skillet over medium-high heat. When hot, add as many slices that will fit without crowding the pan. Fry 4 minutes per side, flipping only once, and drain on paper towels. Repeat with the remaining cutlets, adding more oil as needed to the pan. Serve warm.
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Veal Piccata
Recipe Name: Veal Piccata Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 1 pound veal cutlets
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 3 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter
- 3 tablespoons lemon juice
- 2 garlic cloves, peeled and minced
- 3 tablespoons dry white wine
- Chopped fresh parsley for garnish
Instructions
- Cover a cutting board with waxed paper and place the veal in a single layer in a large heavy-duty zip-top freezer bag. Pound with a meat mallet so that each piece is slightly more than ¼ inch thick. Pat dry with paper towels and sprinkle evenly with the salt and pepper.
- Place the flour in a shallow container and dredge each piece of veal, shaking off the excess. Meanwhile, place the oil and butter in a large skillet over medium-high heat.
- When hot, add half of the veal cutlets to the skillet and cook 2–3 minutes on each side, flipping only once. When evenly browned, drain on paper towels and cover loosely with aluminum foil. Repeat with the remaining cutlets, placing in a warm oven (250 degrees) on a wire rack in a baking sheet, if necessary.
- Drain the pan drippings and return the skillet to the stove, decreasing the heat to medium. Deglaze the pan with the lemon juice, garlic and wine by cooking for 2 minutes longer. Scrape any bits that have clung to the pan with a wooden spoon as you cook.
- When ready to serve, spoon the sauce over the warm cutlets and garnish with chopped parsley. Serve warm.
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Milanese
Recipe Name: Milanese — Meaning “in the style of Milan” and worth every bit of effort! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 2 boneless, skinless chicken breasts
- 2 eggs
- ¼ cup milk
- ½ cup all-purpose flour
- 1 cup seasoned panko or breadcrumbs
- 1 teaspoon onion salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil
- ⅓ cup shaved Parmesan cheese
- 1 small lemon, cut into 4 wedges
Instructions
- Place the chicken breasts in a large heavy-duty zip-top freezer bag and put in the freezer for 20 minutes. Meanwhile, cover a cutting board as well as a baking sheet with waxed paper and set both aside. In a shallow bowl, whisk the eggs, then add the milk and whisk together. Set aside. Place the flour in a shallow container and the panko or breadcrumbs in a separate shallow container and set both aside.
- Place the slightly frozen chicken breast on the cutting board and put the palm of your hand on the top. Very carefully, slice the chicken in half horizontally. Then place each piece in a single layer in a large heavy-duty freezer bag. Pound with a meat mallet so that the chicken is no more than ½ inch thick. Repeat with the other chicken breast so you have 4 thin chicken cutlets.
- Sprinkle evenly with salt and pepper. Dredge in the egg mixture, then flour and finally panko or breadcrumbs. Place on the lined baking sheet and press each cutlet so that the breading is even. Place in the refrigerator for 10 minutes.
- Meanwhile, place the butter and oil in a large skillet over medium-high heat. When hot, add half the cutlets and cook 3–4 minutes on each side, flipping only once. When evenly browned, drain on paper towels and cover loosely with aluminum foil. Repeat with the remaining cutlets.
- When ready to serve, sprinkle each cutlet with a generous portion of shaved Parmesan and a squeeze of lemon juice. Serve warm.
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No Breading Turkey Cutlets
Recipe Name: No Breading Turkey Cutlets Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 1 pound thin sliced turkey breast or turkey cutlets
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, peeled and minced
- ⅓ cup chicken stock
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Place the turkey on a waxed paper-lined baking sheet. Sprinkle evenly on both sides with salt and pepper. Allow to rest at room temperature for 5 minutes.
- Meanwhile, preheat the oven to 250 degrees. Place the oil and butter in a large skillet over medium-high heat. When hot, add half of the turkey slices or cutlets and cook until evenly browned, around 2 minutes on each side. Drain on paper towels and repeat with the remaining turkey pieces.
- Remove the waxed paper from the baking sheet and discard. Place the cooked cutlets on the baking sheet and place in the oven to keep warm.
- Do not drain the drippings in the pan. Add the garlic, stock and lemon juice and cook, stirring to remove any bits that are stuck to the bottom. Reduce by half and add the parsley. Remove from the heat and adjust seasoning of salt and pepper if necessary.
- When ready to serve, drizzle each cutlet with the pan sauce and serve warm.
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