Pork Cutlet Saute' with Creamy Spicy Beer Mustard Sauce

Crisp, full-of-flavor and light pork cutlet saute' with Creamy Spicy Beer Mustard and Horseradish Sauce.
Prep Time : 25 minutes
|
Cook Time : 10 minutes
|
Servings : 2

Cooking Your Way to Calm? Me Too.

Pork Cutlet Saute' with Creamy Spicy Beer Mustard Sauce

Covid 19 rages on.  Visits with family and friends continue to be limited to phone calls and ZOOM, and cloudy skies have persisted for days in Holdrege, Nebraska.  Finally, after 60mph winds for two days and nights, I decided to take my frayed nerves to the kitchen.

 

The recipe I turned to was a new one:  pork cutlets with a creamy Spicy beer Mustard Sauce.

 

I estimate 30 minutes of my time in preparation and cooking the cutlets including making the sauce.  Although for one of my trial-runs, I refrigerated the breaded cutlet overnight.  The recipe advises at least 15  minutes in the refrigerator prior to the saute’ process.  I covered the breaded cutlets and refrigerated for 12 hours.

 

The saute’  worked with ease, and the cutlets tasted crisp, tender and moist.  If you, the cook prefer to bread the cutlet on one day and saute’ the next.  Do it!

 

Cooking a Pork Cutlet Saute’ and topping it off with a creamy Spicy Beer Mustard Sauce  offered a remedy.  The making process requires focus yet not difficulty.  The colors, sounds, smells and flavors keep my thoughts on the delicious tasks at hand, and my worries melt away.

 

From reading former newsletters, you know I judge a recipe by these criteria:

  1. memorable flavor
  2. simple ingredients and easy to make
  3. easy clean-up

 

The Pork Cutlet Saute’ and Spicy Beer Mustard Sauce super-satisfies my criteria, and I recommend it to you for January fare and a remedy for pandemic nerves.

Pork Cutlet
Pork Cutlet

Pork Cutlets as cut in Fritz’s Meats http://meats.fritzbrosinc.com in Holdrege, Nebraska start with a boneless porkchop that is tenderized in a machine tenderizer. The flavor tastes delicate, the meat is slim and lean, and tender.

Pork Cutlets from Fritz’s Meats in Holdrege, Nebraska
Pork Cutlets from Fritz’s Meats in Holdrege, Nebraska

I played with the flavors and textures by serving a side of a fruit salad dressed with a Buzz Savories Honey Mustard dressing.  (recipe will follow in February’s Buzz Savories issue.)  Add your own favorite side dishes.

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Pork Cutlet Saute' with Creamy Spicy Beer Mustard Sauce

Crisp, full-of-flavor and light pork cutlet saute' with Creamy Spicy Beer Mustard and Horseradish Sauce.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings 2

Equipment

  • large heavy bottomed skillet

What You'll Need:

  • 2 pork cutlets
  • 2 eggs beaten
  • 3 cups Panko Crumbs
  • 2 Tb all-purpose flour
  • ¼ cup olive oil
  • ¼ tsp. salt and pepper

Spicy Beer Mustard and Horseradish Sauce

  • ½ cup water (or chicken broth if available)
  • 2 Tb. whipping Cream
  • 1 Tb. Spicy Beer Mustard
  • 1 Tb. horseradish
  • 1 Tb. cold butter
  • 1 tsp. chopped tender herbs - chives and parsley or one or the other
  • ¼ tsp salt and pepper (taste then season)

How To Prepare:

  • Lightly season the fresh pork cutlets with salt and pepper.
  • Whip the eggs and pour into a container suitable for drenching the cutlets in the egg.
  • Combine flour and Panko crumbs on a sheet of wax paper or parchment large enough to contain the crumbs with some space to spare.
  • Lightly season the crumbs with a pinch of salt.
  • Dip the cutlets, one at a time into the egg mixture then lift the cutlet from egg into the crumb mixture pressing the crumbs into the cutlet so the crumbs encase the meat completely. Press with your whole hand.
  • Cover and refrigerate the cutlets for at least 15 minutes or overnight. They may be prepared and refrigerated the day ahead of the saute' process.
  • Heat olive oil in a heavy bottomed skillet until a crumb dropped into the oil sizzles.
  • Depending on the size of your skillet, drop one or both cutlets into the oil and set your timer for 5 minutes. Check the browning process at 4.5 minutes or until the crust is evenly toasted and brown then flip the cutlet and again saute' for 4.5 or 5 minutes.

Spicy Beer Mustard and Horseradish Sauce

  • Drain excess oil from the saute' skillet.
  • Add 1/2 cup water or chicken broth and bring to a boil, scraping the bottom for the crumbs and bits of flavor. Reduce the liquid by boiling for 3-4 minutes.
  • Add the cream, Spicy Beer Mustard and Horseradish - blend, simmer and stir with a wire whip or wooden spoon until the consistency is creamy and to your desirable consistency. If too thick, add more cream. If too thin, simmer longer to reduce the liquid.
  • Finish with the finely chopped tender herbs and serve hot.

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