Pork paillards

Thin pork cutlets are breaded, quickly fried


Main Dish

Pork Paillards in Parmesan Crust

2 ounces (1/4 of a medium boule or loaf) country-style bread

5 sage leaves

2 tablespoons finely shredded Parmigiano-Reggiano cheese

1/3 cup flour

1 large egg

1 tablespoon cold water

1 3/4 pounds thin pork cutlets (from boneless pork chops; may substitute thin chicken or turkey cutlets)

Kosher salt

Freshly ground pepper

2 to 3 tablespoons vegetable oil, for frying

2 lemons (optional)

Heat the oven to 250 degrees.

Trim the crust from the bread. Cut the bread into cubes, then transfer to the bowl of a food processor. Coarsely chop the sage, then add to the food processor along with the cheese. Pulse to form a bread crumb mixture with the sage evenly distributed. Transfer to a wide, shallow bowl.

Place the flour in a resealable plastic food storage bag. Whisk together the egg and 1 tablespoon cold water in a wide, shallow bowl. Lay a few layers of paper towels on a baking sheet, then place a wire cooling rack on top of the paper towels.

Trim all visible fat from the pork cutlets. Lay 3 or 4 of them between two large sheets of plastic wrap, sprinkling the meat lightly with salt and pepper as you work. Use a meat mallet or rolling pin to beat the chops to form paillards with a thickness of no more than 1/4 inch.

Add 3 or 4 paillards to the flour to dust on both sides, then shake off any excess. After all paillards are coated, discard any remaining flour. Working in batches, dip each paillard into the egg to coat thoroughly, then into the bread crumb mixture, turning to coat on both sides and pressing gently so the crumbs adhere to the meat.

Heat a large skillet over medium-high heat. Add just enough of the oil to coat the bottom of the skillet. Once the oil shimmers, add 3 or 4 pieces of the pork and cook for 2 to 3 minutes on each side, until golden brown and cooked through. Transfer to the baking sheet and place in the oven to keep them warm. Repeat to cook all the pork, adding oil as needed.

If using the lemons, cut them lengthwise into wedges.

Divide the warm pork paillards among individual plates. Serve right away, with the lemon wedges. Makes 4 servings.

Source: Adapted from “Pig: A Passion for Pork,” by Johnnie Mountain (Sterling, 2012).

Per serving: 370 calories, 49 g protein, 11 g carbohydrates, 13 g fat, 3 g saturated fat, 165 mg cholesterol, 740 mg sodium, 0 g dietary fiber, 0 g sugar

Washington Post Service

You’ve seen a recipe like this before: three-part coating process, thin piece of meat, quick cooking in a pan. The addition of sage and hint of cheese in the mix give it a seasonal edge.

Thin chicken or turkey cutlets can be substituted.

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