How to make it

  • Generously coat both sides of the pork cutlets with the seasoned flour.
  • (3/4 cup of flour/1 teaspoon salt/1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/4 teaspoon of ground thyme)
  • Using the side of a salad plate, pound the cutlets in a criss cross fashion. It tenderizes the pork and the flour is literally beaten into the meat.
  • Dip in egg and milk.
  • coat with the panko crumbs.
  • Pan fry in medium heat in the melted butter.
  • Turn cover and cook five minutes.
  • Uncover and cook a few minutes more.
  • Remove to hot platter.
  • Add orange juice to butter and drippings, over high heat to deglaze the pan.
  • Add Grand Marnier, orange rind and tarragon leaves just to heat, pour over cutlets.

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  • zena824 11 years ago
    I love the other white meat as they call it... this sounds like it would be delicious... will give it a try..
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  • krumkake 11 years ago
    There you go again...I love using panko crumbs, and you already know my addiction to Grand Marnier - will try this one for's making me drool again.
    Was this review helpful? Yes Flag

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