Pork Cutlets with Baked Potatoes

Pork Cutlets with Baked Potatoes and Salad

As much as I love to eat Asian food (well, it’s my heritage, how could I avoid it!), I do have cravings once in a while for Western cuisine. Having a good Western meal at a restaurant can be very costly, and so over the years of reading recipe books and online recipes, I figured out my own homemade recipe. I rarely eat beef, and so other than chicken … the next best meat is pork. I do prefer pork to chicken, as I find chicken meat has a very bland texture to it, regardless if its grilled, marinated, or deep fried. Pork on the other hand, has a natural sweetness to it, and the texture is more tangy when cooked in any method. Chinese nourishing soups mostly use pork ribs as its base soup, and most Chinese cuisine use pork meat as well. Therefore, I’ve always had a liking to pork since I was a kid.

The following recipe is a combination of different things I’ve learned from watching the Food Chanel, and reading online recipes. I’ve also tried out a variation once where I replaced the baked potatoes with quinoa. I cooked enough quinoa serving for two, and tossed it with some lemon juice, black pepper and salt to taste. It’s a much healthier side dish as compared to rice, french fries or mashed potatoes! As for the gravy or sauce topping, I’ve tried a couple of different recipes too; from ready-made sauces to recipes from scratch. It’s a versatile dish in my opinion! Perhaps, you may have some variations to suggest? I’d love to hear what’s cooking in your kitchen! 🙂

Ingredients (For 2 Servings):

4-5 pork cutlets

3-4 medium to small red potatoes

1-2 eggs

Flour

Breadcrumbs

Olive oil

2 tsp of dried thyme

Salt and pepper to taste

Vegetables/Salad of your choice as a side dish

Gravy/Sauce Topping (most of the time, I use Korean Spicy BBQ Marinade Sauce because it is readily available in my kitchen)

Instructions:

1.Wash and scrub the potatoes. Dice them and set aside. In a ziploc bag, add about 2 Tbsp of olive oil, dried thyme, a pinch of salt and pepper. Use a spoon and stir it up a bit. Add in the potatoes and zip up the bag. Then use your hands to rub and coat everything together in the bag.

2. Prepare a baking tray with parchment paper or aluminum foil. Pour out and spread the marinated potatoes on the tray. Bake in oven at 350F for about 20 minutes or until golden brown. While this is baking, you can move on to the next step to cook the pork cutlets.

3. Prepare three deep plates; (from left) a plate with flour, then plate with eggs (beaten), and lastly a plate with breadcrumbs. These will be used for preparing the pork cutlets for deep frying. I saw this basic technique on the Food Channel once:

  • Take one pork cutlet and coat it with the flour on the first plate using only your left hand. Shake off excess.
  • Place the pork cutlet in the egg on the second plate. Use your right hand only to flip and coat it.
  • Place the pork cutlet in the third plate and coat it with the breadcrumbs using your left hand. Then, transfer it to an empty plate to set aside.
  • Repeat process for all pork cutlets. Using the right and left hands this way for the respective steps ensures you keep the dry hand dry, and the wet hand wet, without mixing the two and creating a messy trail.
  • Once complete, put all pork cutlets in the fridge for a few minutes and allow it to set.

4. In a wok or a large pan, heat about 2-3 Tbsp of olive oil (or more if needed to deep fry the pork cutlets nicely) on medium-high heat. Fry the pork cutlets about 3-5 minutes on each side or until golden brown. Set cooked cutlets on another baking tray and keep warm in oven. You can do this after the potatoes are done cooking, this will keep the crumbs on the pork cutlets crispy.

5. Prepare salad as side dish. Plate salad, potatoes, and pork cutlets on serving dish.

6. In a small pan, heat about 1/4 cup of the Korean Spicy BBQ Marinade sauce until it boils. Turn off heat and pour the sauce over the pork cutlets. Serve while its hot!

Variation for Gravy/Sauce Topping Recipe:

Honey mixture topping:

1/4 cup honey

2 Tbsp Dijon mustard

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/8 tsp ground cloves

In a small pan, heat the honey on medium heat. When it starts to boil, lower heat to low and stir in the rest of the ingredients. Stir and mix well. Then, pour sauce over pork cutlets

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3 Comments

    1. Hi Sheila, I boiled the quinoa in water until it is cooked. Then I squeezed the juice of a lemon in it, added pepper and salt, and tossed the mixture. I prefer to eat this dish with potatoes though, haha but of course a healthier alternative would be the quinoa. I find with quinoa, it goes really well if you have a gravy that’s delicious on top of the pork cutlet. That way you can eat the quinoa with some of the gravy. And you would need more quinoa as a side dish then potatoes.

      Reply

      1. Thanks very much for your detailed reply! Yes I think I’d feel a bit hard pressed to swap potatoes with quinoa, which always looked quite bland but you make a good point about the gravy.

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