MAKING A MEAL OF THESE CUTLETS
This recipe is from my fourth book, Everyone Can Cook Midweek Meals: Recipes for Cooks on the Run. To make a complete, yet simple meal of these cutlets, I like to serve them with some boiled or steamed miniature red or white potatoes. When the potatoes are almost done, I'll add some snap peas to the potatoes and continue cooking a minute or two more, until both are tender. The potatoes and peas get set in a serving dish and then are tossed with a little melted butter or good olive oil, a squeeze of lemon juice, salt and pepper. The cutlets also taste great served with store-bought or homemade applesauce.
Crispy Oven-Baked Pork Cutlets
The mayonnaise, which replaces the more common flour and egg coating used to ensure the crumb coating adheres, gives these cutlets a tangy flavor and helps them stay moist.
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Makes: 4 servings
* 2 Tbsp (30 mL) vegetable oil
* 3/4 cup 175 mL) cornflake crumbs
* 1/2 tsp (2 mL) ground sage
* 1/4 tsp (1 mL) paprika
* Pinch cayenne pepper (optional)
* Salt and freshly ground black pepper to taste
* 1/4 cup (60 mL) mayonnaise
* 5- or 6-oz (150- or 175-g) pork cutlets
Preheat the oven to 450˚F (230(C). Line a baking sheet with parchment paper and brush with the oil. Combine the cornflake crumbs, sage, paprika, cayenne (if using), salt and pepper in a shallow dish and mix well. Place the mayonnaise in a bowl. Evenly coat each pork cutlet with a thin layer of mayonnaise and place on the crumb mixture. Coat on all sides, gently pressing on the crumbs to help them adhere. Place on the prepared baking sheet. Bake for 5 minutes, then flip the cutlets over and bake for another 5-7 minutes, or until just cooked through, with just a hint of pale pink in the middle.
Eric's options: Instead of pork, use turkey or veal cutlets. Plain breadcrumbs can replace the cornflake crumbs.