Breaded Pork Cutlets baked in a marinade of red wine

Still searching for what to cook ?

Name: Kevin McC's Pork Cutlets in Red Wine
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: not set
Ingredients: 8 medium Pork Cutlets about 1/4" thick; 2 Eggs; 1 1/2 Cups Seasoned Bread Crumbs; 1 1/2 Cups Flour; 3 tablespoons Unsalted butter; 1/4 Cup Canola Oil or Vegetable Oil; 2 cups Dry red wine Cabernet, Borbeais, Merlot; 4 teaspoons Chicken bouillon; 1/4 teaspoon Dried rosemary; 1/4 teaspoon Dried thyme; 1 teaspoon Salt; 1/4 teaspoon Freshly ground pepper

Find the most delicious recipes here

INGREDIENTS

8 medium Pork Cutlets ; about 1/4" thick
2 Eggs
1 1/2 Cups Seasoned Bread Crumbs
1 1/2 Cups Flour
3 tablespoons Unsalted butter
1/4 Cup Canola Oil ; or Vegetable Oil
2 cups Dry red wine ; Cabernet, Borbeais, Merlot
4 teaspoons Chicken bouillon
1/4 teaspoon Dried rosemary
1/4 teaspoon Dried thyme
1 teaspoon Salt
1/4 teaspoon Freshly ground pepper

INSTRUCTIONS

PREPARE THE CUTLETS

Trim all the fat from the cutlets

Bread the cutlets - first coat cutlets in flour, then dip in beaten egg, then coat with bread crumbs

Heat butter and oil in a large skillet

Lightly brown cutlets on both sides being careful not to burn them - approx 3 minutes per side

Set aside

PREPARE RED WINE MARINADE

In a large baking dish add the wine, chicken bullion, rosemary, thyme, salt & pepper

Mix thoroughly until chicken bullion dissolves (can be heated on a stove top)

BAKE CUTLETS

Carefully place browned cutlets into the marinade, being careful not to tear off the breading

Cutlet should be covered about half way up

Bake at 375° for 25 minutes

Carefully turn the cutlets over, again be careful not to remove the breading

Bake an additional 25 minutes at 375°

Remove from oven and set aside for 5 minutes - spoon remaining marinade unto the cutlets

NOTE: If one large baking dish is unavailable, two smaller ones will work. Be sure that the cutlets will be covered half way up with marinade

Serve with seasoned rice or garlic potatoes and vegetable

NOTES

Alert editor

Kevin McC's Pork Cutlets in Red Wine

8 medium Pork Cutlets about 1/4" thick
2 Eggs
1 1/2 Cups Seasoned Bread Crumbs
1 1/2 Cups Flour
3 tablespoons Unsalted butter
1/4 Cup Canola Oil or Vegetable Oil
2 cups Dry red wine Cabernet, Borbeais, Merlot
4 teaspoons Chicken bouillon
1/4 teaspoon Dried rosemary
1/4 teaspoon Dried thyme
1 teaspoon Salt
1/4 teaspoon Freshly ground pepper

PREPARE THE CUTLETS
Trim all the fat from the cutlets
Bread the cutlets - first coat cutlets in flour, then dip in beaten egg, then coat with bread crumbs
Heat butter and oil in a large skillet
Lightly brown cutlets on both sides being careful not to burn them - approx 3 minutes per side
Set aside

PREPARE RED WINE MARINADE
In a large baking dish add the wine, chicken bullion, rosemary, thyme, salt & pepper
Mix thoroughly until chicken bullion dissolves (can be heated on a stove top)

BAKE CUTLETS
Carefully place browned cutlets into the marinade, being careful not to tear off the breading
Cutlet should be covered about half way up
Bake at 375° for 25 minutes
Carefully turn the cutlets over, again be careful not to remove the breading
Bake an additional 25 minutes at 375°
Remove from oven and set aside for 5 minutes - spoon remaining marinade unto the cutlets

NOTE: If one large baking dish is unavailable, two smaller ones will work. Be sure that the cutlets will be covered half way up with marinade

Serve with seasoned rice or garlic potatoes and vegetable

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (173g)
Recipe Makes: 8 Servings

Calories: 338
Calories from Fat: 130 (38%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 3.1g
Cholesterol 15.3mg		5 %
Sodium 790.6mg		27 %
Potassium 262.7mg		7 %
Total Carbohydrate 33.2g		10 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 31.1g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 338

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe