Oven-Baked Battered Pork Cutlets
Another take on pork in batter — this time baked in the oven. I'm seriously hooked on cutlets right now. Last time I made them with pork and cheese, pan-fried. This time I skipped the cheese and worked more spices and chopped herbs into the batter instead, and for a change I decided to finish them in the oven. That said, even for baked cutlets you still need to pan-sear them first — otherwise the batter runs off the meat while it bakes and you never get that puffy crust. The searing just gets cut down to 1–2 minutes per side: the pork won't cook through yet, but the batter will set into a crust around it.
Cooking method
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Step 1:
Gather your ingredients. For oven-baked battered pork cutlets you'll need: boneless pork (you can use one whole piece and cut it into fairly thin portions yourself — I used ready-cut pork cutlets), vegetable oil and butter for frying, paprika, ground black pepper, and salt.
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Step 2:
Cut the pork into portions and pound each one on both sides with a meat mallet. Sprinkle the cutlets with paprika, pepper, and salt. Go easy on the salt and pepper, since the batter is seasoned too.
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Step 3:
Now the batter. For it you'll need: one large egg, milk, flour, dill, turmeric, ground black pepper, and salt.
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Step 4:
Wash the dill, pat it dry, and chop it finely.
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Step 5:
In a bowl, combine the egg, milk, dill, turmeric, salt, and pepper. Stir until smooth and well blended.
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Step 6:
Add the flour and stir again.
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Step 7:
You should end up with a smooth, medium-thick batter with no lumps.
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Step 8:
Heat the butter and vegetable oil together in a skillet.
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Step 9:
Dip the cutlets in the batter.
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Step 10:
Fry them for 1–2 minutes per side, just until a light golden crust forms.
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Step 11:
Transfer the cutlets to a foil-lined baking sheet.
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Step 12:
Spoon any leftover batter over the top so none goes to waste. Bake in a preheated 350°F (180°C) oven for about 25 minutes. Serve the pork hot with any side dish. Enjoy!
- Besides dill, you can work any other fresh herb you like into the batter. Cilantro, combined with the spices, gives the meat a more Eastern flavor and aroma. Serve the cutlets with whatever side you like — pasta, potatoes in any form, rice, or buckwheat all work well, ideally alongside a fresh vegetable salad. You can use this same recipe for beef, chicken, or turkey cutlets.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
