Chicken Fried Pork Cutlets with Buttered Noodles
Make this good old-fashioned recipe a dinnertime regular. Tender pork cutlets are chicken-fried and topped with a Creamy Caper and Wine Sauce. Pair them with buttered noodles for a match made in comfort food heaven.
Prep Time:
20 mins.
Cook Time:
12 mins.
Yield:
4 Servings
Ingredients
Pork Cutlets
- 2 pounds pork tenderloins, trimmed
- 1 tablespoon + 1 teaspoon Brits Cookin’ Garlic & Herb
- ¾ cup flour
- 1 cup Blue Plate Mayonnaise
- 2 cups bread crumbs
- 4 tablespoons olive oil
- 1 pound egg noodles, cooked and buttered
Creamy Caper and Wine Sauce
- 1 tablespoon unsalted butter
- ½ shallot, minced
- 1 garlic clove, minced
- 1 cup white wine or chicken stock
- 1 teaspoon Dijon mustard
- 1 to 2 tablespoons capers
- 1 to 2 tablespoons chopped parsley
- 2 tablespoons Blue Plate Mayonnaise
- ¼ teaspoon Brits Cookin’ Garlic & Herb
Directions
- Diagonally slice the pork into 8 medallions, each about 3 ounces and 1/2-inch thick. Lightly season both sides of the medallions with 1 teaspoon of the garlic and herb seasoning. Place each of the medallions between two pieces of plastic wrap and gently pound them until they are about 1/4 inch thick.
- Place the 3/4 cup flour in a small, shallow bowl. Place the mayonnaise in a separate shallow bowl and the bread crumbs in a third shallow bowl. Season the flour, mayonnaise, and bread crumbs with 1 teaspoon each of the remaining garlic and herb seasoning.
- Dredge the pork in the seasoned flour, dip in the mayonnaise mixture, then coat thoroughly with the bread crumbs, shaking off the excess.
- Heat the oil in a large cast iron skillet over medium heat. When hot, add the pork cutlets in batches. Cook for 2 to 3 minutes per side or until golden brown and cooked through.
- Make the Creamy Caper and Wine Sauce: Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the white wine or stock and mustard and reduce by half, about 5 minutes. Remove from heat and stir in the capers, parsley, mayonnaise and garlic and herb seasoning. Whisk well before topping the cutlets.
- Top the cutlets with the Creamy Caper and Wine Sauce and serve with buttered noodles.
