Pork Cutlets with Sherry Vinegar
Elevate your weeknight dinners with these golden, crispy pork cutlets with sherry vinegar sauce—a dish that combines simplicity with gourmet flair. Perfectly breaded and pan-seared until golden brown, the tender pork cutlets are finished in a tangy, buttery sauce made with sherry vinegar, a touch of honey, and savory shallots. The result is a delightful balance of crispy and juicy textures with a flavor profile that’s equal parts rich, sweet, and tangy. This fast, 35-minute recipe is ideal for busy evenings yet elegant enough to impress guests. Garnish with fresh parsley and serve alongside roasted vegetables or mashed potatoes for a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 4 pieces Boneless pork cutlets
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Garlic powder
- 0.25 cup Vegetable oil
- 2 tablespoons Butter
- 2 small Shallots
- 0.25 cup Sherry vinegar
- 0.5 cups Chicken stock
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley
Instructions
Place each pork cutlet between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork until it is about 1/4 inch thick.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, black pepper, and garlic powder.
Dredge each pork cutlet in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere evenly.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork cutlets in batches, being careful not to overcrowd the pan.
Cook each cutlet for 3-4 minutes per side, or until golden brown and fully cooked. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
In the same skillet, lower the heat and add the butter. Once melted, add the finely chopped shallots and cook until softened, about 2-3 minutes.
Pour in the sherry vinegar and chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Stir in the honey and continue to cook the sauce for 4-5 minutes, or until it has slightly thickened.
Return the pork cutlets to the skillet, spooning the sauce over the top to coat. Cook for an additional 1-2 minutes to warm the cutlets through.
Garnish with freshly chopped parsley and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
