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There are several ways to prepare cutlets, but perhaps the most flavorful and popular way is in the traditional style of Milan, Italy. This technique includes pounding pieces of meat to an even thickness and then dredging them in a series of coatings: usually flour, egg and bread crumbs. Each coating has a necessary purpose and provides an opportunity to build your own combination of flavors.
In addition to the seemingly endless flavor possibilities, cutlets have other benefits. The even thickness of meat makes it possible to fully cook cutlets in a mere five minutes or so. Another plus: The pounded meat gives you a larger portion (and more bites) out of a healthful amount of two to three ounces of meat, which may otherwise seem small. Traditional cutlets are pan fried, which can add a lot of fat, but sautéing cutlets in a little olive oil creates a nicely crisp crust. Crunchy, flavorful, quick-cooking cutlets that are lower in fat? Sounds like another deliciously clean dinner!
See how to master this technique with our Be a Better Cook step-by-step guide to cutlets and how to change them up with different proteins, binders, coatings, fresh flavors and more!
- In a shallow bowl or plate, combine ½ cup flour, salt and black pepper. In a separate shallow bowl, whisk egg, mustard and
1 tsp water. In a third shallow dish, combine panko and sage.
- On a cutting board or solid work surface, place 1 12-inch-long sheet of plastic wrap. Center
1 piece of pork on plastic wrap and sprinkle with 2 or 3 drops of water. Cover with another 12-inch-long sheet of plastic wrap. With the flat end of a meat mallet, pound pork to ¼- to ½-inch thickness, beginning at the center and working outward. Repeat with remaining pork. Remove and discard plastic wrap. Dredge all sides of pork through flour mixture, shaking off any excess. Dredge all sides of pork through egg mixture, shaking off excess. Dredge all sides of pork through panko mixture, gently pressing panko onto pork. Transfer pork to a large plate.
- Line a separate large plate with paper towel and set aside. In a large nonstick skillet, heat 1 tbsp oil on medium-high. Add half of pork to skillet and cook, turning once, for 2 to 3 minutes per side. Transfer to paper towel–lined plate. Repeat with remaining pork, adding additional oil if needed. Cover with foil and set aside.
- Return skillet to medium-high heat. Add garlic and bell pepper and sauté, stirring frequently, for 1 to 2 minutes, until softened. Sprinkle remaining
1 tbsp flour over top and stir quickly. Stir in broth and bring to a boil. Cook for 1 minute, until liquid is slightly thickened. Reduce heat to a simmer. Working in batches, add collard greens, about 2 cups per batch, cooking each batch until slightly wilted. Add beans, stir to combine and cook until heated through. Season with pepper flakes and toss to combine; remove from heat. Spoon greens-beans mixture onto serving plates and top with pork, dividing evenly. Serve immediately.
- Serving Size 3 oz pork, 1 cup greens
- Calories 345
- Carbohydrate Content 35 g
- Cholesterol Content 112 mg
- Fat Content 8 g
- Fiber Content 7 g
- Protein Content 33.5 g
- Saturated Fat Content 2 g
- Sodium Content 283 mg
- Sugar Content 1.5 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 2 g