Any barbecue-loving New Yorker will tell you that if you haven't tried Chef Matt Abdoo's restaurants Pig Beach or Pig Bleecker, you're missing out on some of the finest BBQ in the city. Abdoo is one of many top chefs who have helped make pork a #trending protein in the restaurant world, thanks to its versatility and potential for new and varied flavor profiles. Today he has shared with us his own recipe for quick and easy Crispy Pork Cutlets (featuring juicy, savory pork shoulder). Serve it with a Tuscan side salad and a few lemon wedges and you've got a flavorful meal for the family.
But the best part? You get to brag that you put an award-winning chef's recipe on the table in less than 30 minutes.
While these cutlets should definitely make it into the week's dinner rotation, don't stop there. Pork's possibilities are vaster than you may know. For a whole slew of ideas on how to incorporate this versatile dinnertime star, visit the National Pork Board for recipes, tips, and guides to pork cuts and their flavor profiles. And with pork chops per pound dropping to an unprecedented low cost in 2017, there's no time like the present. Get inspired, get cooking, and they'll be calling you the top chef of your household in no time.
Crispy Pork Cutlets with Tuscan Salad
For the pork cutlets
4 (4-ounce, ⅓-inch thick) boneless pork blade steaks (also called blade chops)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1 cup vegetable oil
1 medium lemon, cut into quarters
For the Tuscan salad
5 ounces baby arugula or mixed lettuces
1 small fennel bulb, stems and fronds saved for another use, bulb cored and thinly sliced crosswise
1 cup halved grape tomatoes
1/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
Make the pork: Season the pork with the salt and pepper; set aside. Place the flour in a wide, shallow bowl. Place the eggs in a second shallow bowl and beat to break up. Place the panko in a third shallow bowl. Line the bowls up in order (flour, eggs, and panko) with a baking sheet at the end.
One at a time, thoroughly coat a chop in flour, shaking off excess flour. Place the chop in the eggs and let stand for 15 seconds; flip over and let stand for 15 seconds more. (This helps dissolve the flour for a stickier coating for the panko.) Transfer to the panko and coat evenly on both sides, patting the panko to help adhere. Place on the baking sheet. Let stand to set the coating for 5 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 200F. Fit a rimmed baking sheet with a wire rack.
Pour the oil into a large, heavy skillet and heat over medium-high heat until shimmering. Carefully place 2 of the chops in the oil. Cook until the underside is golden brown and crisp, adjusting the heat as needed so hot oil bubbles but the crust doesn't brown too quickly, about 3 minutes. Carefully flip the chops and cook until the second side is browned and the internal temperature of the pork registers 145F, 2 1/2 to 3 minutes more. Transfer to the rack on the baking sheet and keep warm in the oven while cooking the remaining chops.
Make the salad: Place the arugula, fennel, and tomatoes in a large bowl. Drizzle with the oil and lemon juice, season with salt and pepper, and toss to combine. Be careful not to crush the arugula.
Transfer each chop to a dinner plate and top with the salad. Add a lemon quarter to each and serve immediately.
- Pork chops: You can use thinly-sliced boneless pork chops instead of the pork blade steaks.
- The National Pork Board recommends to cook pork chops, roasts, and tenderloin to an internal temperature between 145 degrees F (with a light pink center) and 160 degrees F, followed by a three-minute rest. For ground pork, cook to an internal temperature of 160 degrees F.
This post is sponsored by the National Pork Board and was created by the Kitchn Creative Studio. Thank you for supporting the brands that make Kitchn possible.