Reimagining pork perfection: A fresher take on cutlets
Traditional pork cutlets are a delight, but sometimes it's nice to experiment with a different version. You can easily skip the breading and explore other accompaniments. This makes the dish lighter, and it doesn't take any additional time to prepare.
Pork cutlets are one of the most cherished dishes. Many of us have known the recipe by heart since childhood. However, despite their many merits, they can occasionally feel monotonous. Another good reason to prepare pork differently is the texture of the meat. Simply put, classic cutlets tend to be quite dry. By trying a different method, they can become much juicier.
Pork on top
According to research, pork ranks highly among the types of meat we purchase most often. It's no wonder—it's economical and offers plenty of culinary possibilities. Naturally, this is provided we don't always resort to frying cutlets.
No matter what dish you plan to make from pork loin, it's important to select high-quality meat. Avoid storing it in the fridge for too long, as it is best enjoyed when prepared on the day of purchase. Purchase centre-cut pork loin from a reputable source, by weight, and choose pieces with a light pink hue. Darker pieces can be tough and dry.
You can do without the breading
Instead of frying pork in breading, I simply season the cutlets to taste and sauté them in heated fat. Nothing special? The key to this dish is the sauce I make with mushrooms. It's a classic combination that never fails. It's also convenient to reheat when preparing a meal for two days during the holiday rush.
Pork in mushroom sauce
Ingredients:
- 6 slices of pork loin,
- 450 grams of mushrooms,
- 1 onion,
- 2 tablespoons of butter,
- 300 mL of heavy cream,
- salt, pepper, paprika to taste,
- garlic clove,
- oil for frying,
- flour for coating the cutlets,
- finely chopped dill for serving.
Preparation Method:
- Peel and dice the onion, and slice the mushrooms.
- Sauté the onion in heated butter, then add the mushrooms.
- Cook until the mushrooms stop releasing liquid, then add the cream.
- Season the sauce to taste and let it simmer on low heat until it thickens.
- Rinse and dry the pork slices. Season them with salt, pepper, and paprika, and coat with flour.
- In a pan, heat the oil, add sliced garlic, and brown the cutlets by frying them for a few minutes on each side.
- Transfer them to the pot with mushroom sauce. Heat through briefly.
Serve the cutlets with sauce, sprinkled with finely chopped dill. They pair well with potatoes, buckwheat, or rice.
