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National Pork Board

Pork Cutlets

Also indexed as: Pork Medallions

Pork cutlets are perfect as an easy, cook-in-minutes supper or the makings of a hearty sandwich.

Cutlet is a catchall term meaning a thin, boneless slice of meat. Other names for cutlets include scallops, émincés, paillards, medallions, mignonettes, and noisettes. Pork cutlets usually come from the loin or leg and tend to be lean, tender, and lightly marbled with fat. During the last 20 years, producers have kept their pigs on strict diets, making this a low-calorie entrée.

Varieties

Pork sirloin cutlets are thin cuts of meat from the loin, much like sirloin chops, except they are boneless.

Pork leg cutlets, cut from the middle of the leg, are economical but less tender than the loin cutlets.

Buying and storing tips

Pork cutlets should be reddish pink. A darker red indicates acidic pork, meat that is juicy and delicious but that does not keep well and must be eaten immediately. Avoid cutlets that have a brown or greenish tinge or that are slimy or have an odor.

Meat with a small amount of marbling is fine, but there should be little external fat on a cutlet.

Keep raw pork culets in their original wrapping and store them in the refrigerator, where they will keep for one to two days. Cooked cutlets will keep four to five days in the refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at 18°F (0°C) for up to ten months. Leftover cooked pork cutlets may be frozen for one month. Thaw frozen cutlets, keeping them wrapped, in the refrigerator for 8 to 10 hours, depending on the size and number of cutlets. Do not refreeze thawed pork cutlets.

Availability

Pork cutlets are available fresh or frozen year-round in most grocery stores. They are a less common cut than pork chops; ask at the meat service counter if you do not see them in the case.

Preparation, uses, and tips

The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. It is thus not necessary to cook it until it is completely white. Today’s pork is so lean that overcooking makes it tough. Pork cutlets are done when they reach an internal temperature of 160°F (70°C).

To sauté, heat some oil or butter in a stovetop skillet, or use a nonstick pan. Sprinkle cutlets with salt and pepper or herbs and spices and cook quickly at medium-high heat, turning once, until the meat at the center is white but still juicy, a total of 4 to 5 minutes.

To grill, oil cutlets and place on the grill directly over hot coals. Cook cutlets until white but still juicy in the center, turning once, a total of 4 to 5 minutes.

To braise, heat oil or butter in a stovetop skillet. Sprinkle cutlets with salt and pepper or herbs and spices and brown for one minute on each side. When all cutlets are browned, return them to the skillet, add broth, wine, or other cooking liquid, and simmer until done, 2 to 3 minutes.

Nutritional Highlights

Pork cutlet, 3 oz. (85.05g)
Calories: 176.8
Protein: 25.9g
Carbohydrate: 0.0g
Total Fat: 7.3g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.