Pork and Lemon Cutlets

  • chuckieb 1 year ago
    Made this last night for dinner with a tossed salad on the side.
    Pork And Lemon Cutlets
    Really enjoyed it and it made a nice, easy, quick, light summer meal. I really like the mix of the parmesan cheese and lemon in this. Love the lemon zest. I used panko instead of breadcrumbs and my pkg. of minced pork was only 450g so I only used one egg and a little less crumbs and parmesan.
    The recipe says you can serve this with rice and gravy but I'm not a huge fan of rice and I didn't have any gravy around so Notyourmomma suggested just serving it with lemon wedges on the side, which I did, and I thought that was great!
    Sitbynellie also says you could make smaller patties and use on burger buns as a slider which would be fun too. And we also had the discussion over in ODD that ground chicken would work equally well in this instead of the ground pork if you were so inclined.
    Again, my apologies, no picture, due to loading problems.
    This is a really nice recipe.
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  • frankieanne 1 year ago said:
    Wow, that looks easy. Like a little porkburger. I've never looked for ground pork! I'll have to see if they have it where I shop. Now I'm curious.
    I'm not a gravy person so the lemon idea sounds good to me, too.
    Are your pictures too big? You may want to try loading after making them smaller. It seems I have loading problems when I forget to resize. Just a thought...
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  • pointsevenout 1 year ago said:
    DIY: Cut some pork into 1/2-inch cubes and freeze spaced out on a baking tray for 20 minutes. Should be firm on the outside but still squishable. Grind them up in your food processor with the cutting blade affixed to the bottom of the bowl. Ground pork was never so easy!
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  • mommyluvs2cook 1 year ago said:
    That's an interesting recipe! I like the idea of little sliders...
    PSO does that work the same with chicken, or do you have to add some sort of fat to it since it's so lean?
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  • pointsevenout 1 year ago said:
    Works with all meats. And you can control the amount of fat in the meats. The short freeze time helps the fat not to smear.
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  • lovebreezy 1 year ago said:
    Oh I'm a fan of SitByNellie so glad you made one of hers.
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  • frankieanne 1 year ago said:
    "firm on the outside but still squishable." ha :)
    What kind of pork cut, pso? Do you think just plain 'ol boneless pork chops would work?
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  • pointsevenout 1 year ago said:
    Translation, not rock hard. Firm enough for the cutting blade to slice through the meat without smearing.
    Last time I used a pork loin I sectioned up into roasts, butterfly chops and 1 1/2" steaks. The trimmings made ground pork.
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  • chuckieb 1 year ago said:
    I think it's been a fairly new thing that our grocery stores have started to carry both ground pork and ground chicken on a regular basis. Say maybe the last two to three years. It used to be that you'd seen ground pork around December as it was used to make Tourtieres. Points has a good idea though doing it up in the food processor and using the trimmings up appeals to my thriftiness. That being said it is rare I ever buy a big enough piece of meat that I can section it up but I love the concept. My computer can adjust the sizing of the pictures and I've done them down to like 112 k and they still won't load. I can load pics up onto Facebook just not GR so not sure what it's about.
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  • chuckieb 1 year ago said:
    Well the GR Gods must have been listening as I just loaded up a pic of the Pork and Lemon Cutlets and for the Memphis Style Rub moments ago. Pictures really are important.
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  • pointsevenout 1 year ago said:
    Believe the limit on photo size to be around 1K.
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  • chuckieb 1 year ago said:
    Guess I should have said KB. The Lemon Cutlet pic I uploaded was 113KB. And the Memphis rub one I scaled down to 32KB but then I find it too small, because then when you click on it it doesn't expand.
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  • pointsevenout 1 year ago said:
    Mine are good at 1k x 1k and expand up nicely to see. I guess that's 100k total bytes.
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