Sunday, August 11, 2013

Panko Crusted Pork Cutlets with Go-To Dry Rub for Pork-Secret Recipe Club

Secret Recipe Club

My assigned blog for August’s Secret Recipe Club was Fit Mama Real Food. Heather has been blogging since 2009.  It turns out that she lives in the same state that I do.  I am, of course, probably old enough to be her grandmother.

Heather's emphasis is on a healthy lifestyle and cooking.  As always I found a number of recipes that went on my "to make" list:  Carne Asada Dry Rub, Irresistible Chocolate Brownie Cake or Muffins, Homemade Whole Wheat Dry Pancake Mix, and 4-Ingredient Tuna Cakes.

Because I had some pork tenderloin I planned to slice and cook for dinner, I decided to use Heather's Go-To Dry Rub for Pork recipe.   She had used it on grilled pork chops, but I figured that it would work with what I was making.  I was intrigued by the use of the allspice and cloves. These are not spices that I would have thought to use with pork.

Although I can never seem to get nice round pieces of pork when I pound out my tenderloin, the cutlets were very good.  They were nice and crispy on the outside and very moist inside.  I think that the flour in the rub helped the egg and panko to adhere to the cutlets.  I added the dry rub that was left over from rubbing the pork to the panko crumbs.  This helped to make the meat very flavorful.  This recipe will be going in the regular rotation of recipes for making pork tenderloin, and I will also be using the rub with pork chops.  Thanks, Heather.  This is a great one.

Panko Crusted Pork Cutlets with
Go-To Dry Rub for Pork

Go -To Dry Rub for Pork
2 T. flour white or whole wheat
2 t. dried oregano
2 t. thyme, crushed
3/4 t. pepper, coarse ground if possible
1/2 t. sea salt
1/4 t. allspice
1/8 t. cloves

3/4 lb. pork tenderloin
1 egg
1 T. lemon juice
2/3 c. panko crumbs
2 T. butter
1 T. olive oil

Cut pork tenderloin into 4 slices.  Place between two sheets of waxed paper and pound until 1/4-inch thick.  In a small bowl combine flour, oregano, thyme, pepper, salt, allspice and cloves.  Mix well.  Rub spice mixture on both sides of pork slices and set aside.  (You will not need quite all of the rub.)  Beat egg and lemon juice together in a shallow container until  well blended.  In another shallow container, mix panko crumbs and any remaining rub mixture until well blended.  Dip pork slices in egg mixture and then into panko mixture.  Place on a plate until all slices have been coated.  In a medium frying pan, heat butter and olive oil until hot.  Add pork slices and cook 3-4 minutes until well browned, turn and cook another 2 to 3 minutes until the second side is well browned.  Drain on paper towels.  Makes 4 slices.

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  1. Great photo! Your port cutlets look perfect.

  2. They look good! Great SRC choice!

  3. Those pork chops look so crispy and delicious, and I bet the flavor was amazing. Great choice!

  4. I love the difference panko makes and these spices sound great.

  5. Mmmmmm, they look beautiful and crispy and sound so flavorful!

  6. I think these pork cutlets sound incredible. Panko rules when it comes to breading. And love the spice combo for the rub. Nice SRC choice.

  7. This looks awesome!!! We would love it if you would link up at our linky party:
    Live every Wednesday to Sunday.
    Hosted by: Parrish @ Life with the Crust Cut Off Dana @ This Silly Girl’s Life
    We hope to see you there!

  8. Coating my pork with something is my favourite way to cook it.

  9. Looks like you've got some crispy pork cutlets!


I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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