Pork cutlets tend to dry out easily, especially when cooked in the oven. Marinating or breading meat is a good way to deal with this unwelcome eventuality. It is also important not to cook them for too long. Follow the recipe to prepare the cutlets in the oven following different methods: marinating the meat, breading it, using the oven or the grill.
Ingrediants
For 4 servings
Marinated cutlets
- 4 slices of pork loin
- 125 ml of white wine vinegar, apple or balsamic vinegar
- 30 ml of extra virgin olive oil
- 45 ml of Ketchup
- 30 ml of sugar
Breaded cutlets
- 4 slices of pork loin
- 1 egg
- 30 ml of milk
- 250 ml of breadcrumbs
Steps
Part 1 of 4: Marinated cutlets
Step 1. Mix the vinegar, ketchup, oil and sugar
Place them in a small bowl and mix them using a whisk to create the marinade. Pour the mixture into a glass dish or food bag.
- Marinated pork cutlets are great both baked and grilled. In both cases, in fact, they retain their humidity.
- Remember that the vinegar used will affect the flavor of the marinade and therefore of the meat. The apple cider vinegar will give it a fruity taste that goes perfectly with pork. Wine vinegar has a more complex and powerful aroma while the balsamic one combines sweet and sour notes well. Experiment with different alternatives to find your taste.
- You can also change the ingredients provided for the marinade according to your wishes. In general, marinades need an acidic ingredient, such as vinegar, and a quantity of oil. To these basic ingredients can be added spices, herbs, sweet components or sauces to your liking. Soy sauce, ginger and garlic are very popular and appreciated in the preparation of a marinade for pork. Lemon or pineapple juice can replace the acid part represented by vinegar.
Step 2. Marinate the meat
Place the cutlets on the plate or bag with the marinade and cover them evenly by turning them over on themselves several times.
Step 3. Refrigerate for 30 to 60 minutes
During this time the meat will absorb the liquids, and therefore the aromas, of the marinade.
- This preparation will make the meat tender and juicy.
- The longer you leave the meat to marinate, the more your cutlets will absorb the flavors. In any case, avoid leaving the meat to soak for hours because it could harden.
Part 2 of 4: Breaded cutlets
Step 1. Beat the eggs with the milk
In a small bowl, mix the eggs with a whisk and then incorporate the milk while continuing to mix.
- Breaded pork cutlets give better results when cooked in the oven rather than with the grill. The breading will protect them from direct oven heat and keep them soft and juicy.
- Before starting to beat the eggs, break the yolk by pinching it with a fork.
Step 2. Prepare the breadcrumbs
If you have not bought it ready, put the dry bread in a food bag and then 'roll it out' with a rolling pin to crumble it evenly. Alternatively, use your hands.
- Try to crumble it into very small pieces.
- If you have purchased ready-made breadcrumbs this step will not be necessary, simply pour it into the bag.
- You can add herbs or spices and mix them with the breadcrumbs.
Step 3. Dip the cutlets into the egg mixture
Soak one piece of meat at a time and coat it carefully and on both sides. Drain the excess egg by holding the loin on the bowl for a few seconds.
The egg will act as a glue allowing the breadcrumbs to adhere perfectly to the meat
Step 4. Bread the meat
Place one slice of meat at a time inside the bag containing the breadcrumbs. Close it and shake it to bread it completely.
Part 3 of 4: Baked pork cutlets
Step 1. Preheat the oven to 220 ° C
Grease a baking sheet with butter or oil.
- You can cook both marinated and breaded cutlets using this method.
- If you prefer, line the pan with baking paper or aluminum foil.
Step 2. Arrange the meat in the pan
Roll it out in a single layer and leave enough space between each slice.
If you want, you can spread a thin layer of butter on the cutlets to help them in the browning process. Remember that this tip will have no effect on marinated cutlets
Step 3. Cook for 20 to 35 minutes by flipping them halfway through cooking
After 10 minutes, turn the meat to cook it evenly. When the meat is no longer pink and the cooking liquids are transparent, your cutlets will be ready.
Remember that using some dark ingredients in the marinade the juices of the meat will never become transparent
Step 4. Serve them hot
Let them rest for at least 3 minutes before bringing them to the table.
Part 4 of 4: Grilled pork cutlets
Step 1. Preheat the oven grill
Get a baking sheet with a grill.
- This method is suitable for cooking marinated cutlets, but not breaded ones. The intense heat would quickly burn the breading.
- Most grills don't allow you to set the temperature, but if yours has this feature, choose high heat.
- Placing a rack on a baking sheet will allow you to keep the meat raised from the bottom so that it does not come into contact with cooking liquids. The fats poured into the bottom of the pan will not risk overheating and causing dangerous fires.
- Do not grease the pan and do not cover it with aluminum foil.
Step 2. Place the meat on the grill
Create a single layer and leave the right distance between one cutlet and another.
Step 3. Cook for 5 - 7 minutes on each side
Place the pan very high in the oven.
- Cook for 5 minutes or until you notice the meat starting to brown.
- Flip the cutlets and cook the other side as well until they reach the desired color.
- The meat in the center of the cutlets should not be pink.
Step 4. Serve them hot
Let them rest for 3-5 minutes before serving.
