Crispy Pork Cutlets and Cabbage
I decided to cook another recipe from a recipe magazine I have had for a while called Quick & Simple Cooking for Two, from Hearst Magazines. I am trying to use these things as much as possible, or else what is the purpose in buying them!
- 1 large free range egg
- 1 cup (120g) panko bread crumbs
- 1 TBS avocado oil
- 8 ounces (1/2 pound/227g) pork tenderloin, trimmed, cut into 4 pieces and then pounded to about 1/8 inch thickness
- salt and black pepper to taste
- 1 TBS rice wine vinegar
- 1 TBS fresh lime juice
- 1 1/2 tsp grated peeled fresh gingerroot
- 1/2 tsp honey
- 1/4 of a small cabbage, cored (3/4 pound/340g)
- 2 spring onions, trimmed, washed and thinly sliced on the diagonal
- lime wedges to serve
Here are some other tasty ways of using Pork Tenderloin. Of all the cuts of pork there are, the tenderloin is my favorite bit.
SHEET PAN PORK TENDERLOIN - A complete and delicious meal for two, cooked on a sheet pan with tender and juicy pieces of pork, perfectly seasoned as well as butternut squash and brussels sprouts. If you wanted to you could make some mashed potatoes to serve on the side. It all depends on how hungry you are!
PARMESAN CRUSTED PORK TENDERLOIN – This makes for a very simple and yet elegant pork entree. In this dish I coated it with a simple herb and cheese crust, along with some olive oil. It was cooked in a mere 30 minutes. While it was cooking I created a simple green olive and lemon sauce to serve spooned over top of slices of that tender and juicy perfectly cooked pork. Like I said, simple and elegant.
Crispy Pork Cutlets and Cabbage
- 1 large free range egg
- 1 cup (120g) panko bread crumbs
- 1 TBS avocado oil
- 8 ounces (1/2 pound/227g) pork tenderloin, trimmed, cut into 4 pieces and then pounded to about 1/8 inch thickness
- salt and black pepper to taste
- 1 TBS rice wine vinegar
- 1 TBS fresh lime juice
- 1 1/2 tsp grated peeled fresh gingerroot
- 1/2 tsp honey
- 1/4 of a small cabbage, cored (3/4 pound/340g)
- 2 spring onions, trimmed, washed and thinly sliced on the diagonal
- lime wedges to serve
- Begin by making the pork cutlets. Preheat the oven to 450*F/230*C/ gas mark 7. Have a lipped baking sheet ready with a rack placed on top.
- Create a breading station. Place the egg in a shallow bowl and beat it until light. Combine the panko and oil in another shallow bowl.
- Prepare your cutlets as stated in the ingredients. Dip each cutlet into the beaten egg, allowing any excess to drip off, then press it gently into the panko crumbs to help them adhere. Place on top of the rack on the baking sheet.
- Repeat until all four pieces have been coated and placed onto the rack. Sprinkle with a bit of salt and black pepper.
- Roast in the preheated oven for 20 to 25 minutes.
- While the pork is roasting, whisk the wine vinegar and lime juice together in a bowl along with the honey and 1/4 tsp each of salt and black pepper.
- Shave the cabbage into very thin strips using a mandoline or very sharp knife. Toss into the bowl along with the dressing, tossing the cabbage together with it to coat. Add the spring onions and toss together again.
- Serve two cutlets per person along with a portion of the slaw and some lime wedges for squeezing over the pork.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/04/crispy-pork-cutlets-and-cabbage.html
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