Pork Cutlets With Parmesan-Breadcrumb Topping
"This is a pretty easy recipe and the flavor is excellent! I make it almost once a week. I came across it a while ago on a site with Bed & Breakfast recipes on it. I find it hard to find good pork cutlet recipes and this was is really good!"
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs pork tenderloin, cut into 6, 1/4 inch thick slices
- 4 tablespoons butter
- 2 tablespoons shallots, minced
- 1⁄2 cup white wine
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons breadcrumbs
directions
- Lightly dust cutlets with pepper and flour.
- Saute with 2T of butter over moderately high heat quicky-about 1 minute per side.
- Place in a shallow baking dish.
- Add shallots to pan and saute until soft.
- Add wine to deglaze pan and cook for a minute or so.
- Mix Parmesan cheese, bread crumbs and remaining 2T of butter.
- Top each tenderloin evenly with mixture and pour wine sauce into baking pan.
- Bake at 375 for 10-15 minutes.
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Reviews
-
This is one of my DH favorite meals. Very easy to make. Only change I made was to use a little panko bread crumbs and Italian bread crumbs combined. Also a little garlic powder because I don' think I could have a meal without garlic!. Paired it with #284136 swiss mushroom orzo and steamed asparagus. Wonderful! -
I thought this recipe was just okay. It wasn't' bad by any means, but nothing to rave about. -
Very tasty. I had two 1" thick pork loin pieces (about 1 lb's worth) and made a half-recipe. I cooked them at 350 degrees for about 30 minutes to get them to temperature and they came out very flavorful. I will try it again with garlic.
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I made this tonight and followed the recipe as written. It was so easy to make, and it was delicious! -
I finally made these after having the recipe in my cookbook for months. The family loved them, especially DH. I didn't have shallots, so I used onion. I wasn't sure if I should melt the butter before adding it to the breadcrumb mixture? I did, but found I needed to add another T of the bc and the cheese to use up the butter. I also wasn't sure if I should pour the wine sauce over the cutlets or more on the sides/between so that they could simmer? It took longer than 35 minutes to make because I had to brown the cutlets in two batches (even my huge 14" skillet doesn't hold 6 cutlets). So, we liked the final product, but the recipe confused me in spots.
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RECIPE SUBMITTED BY
cruzzo
Medford, MA
I love to cook and am always looking for new, tasty recipes. I usually find myself cooking Italian food with lots of garlic and wine but love to experiment with all sorts of ethnic food.
<br>I grew up in a house where we always ate together as a family. My kids are very young (4 and 2)but I am trying to recreate that in my own family now.
