Working with smaller cuts of meat is an easy way to get supper on the table in a flash. But smaller cuts of, say, chicken or pork that are packaged and labeled as cutlets cost a little more. But if ...

1. With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper. 2. Sprinkle a baking sheet or platter with breadcrumbs. Dust pork slices with flour on both ...

John Van House from Core Food Service joins us to show how to make pork cutlets and a cheesy bed on pasta. Portion cut the pork loin into thin cutlets. Pound the cutlets gently with a meat mallet.

Breaded cutlets are often thought of as a nightmare from school lunch days of long ago. Remember mystery meat day when cafeterias served a dry slab of ground veal and unidentifiable filler entombed in ...

Like other prized meats, veal unfortunately costs a pretty penny. Thankfully, it's not the only protein that comes with a ...

7 large slices high-quality sandwich bread, crusts removed, cut into ¾-inch cubes (about 4 cups total) ½ cup unbleached white flour 2 large eggs 2 cups plus 1 tablespoon vegetable oil (see cook's ...

A whiskey-based sauce over pork tenderloin cutlets is a perfect meal to celebrate St. Patrick’s Day. “Water of life,” better known as whiskey, is believed to have been first distilled in Ireland. It ...

Rework the favorite apple and pork combination with sauteed apple rings rather than the traditional applesauce. Substitute thin breaded pork cutlets for veal, which is in the classic version of ...

Cut the tenderloin crosswise into rounds about 1 inch thick. One at a time, set each round between sheets of plastic wrap and use a meat mallet to pound to an even thickness of about ¼ inch. Transfer ...

And one thing most of us don’t do nearly enough of – grilled fruit. Not only is grilled fruit crazy delicious – thanks to the intense heat caramelizing all the natural sugars – it also pairs perfectly ...

Editor’s note: While Susan is away, we hope you enjoy this grilled pork tenderloin dish — one of Susan’s favorites from the Free Press archives. Working with smaller cuts of meat is an easy way to get ...