How To Slice Pork Cutlets By The Righteous Kitchen
Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.
Any time you butcher your own meat, you are saving money! Working with the whole pork loin, is the easiest cut of meat to butcher. There are no bones to cut around. It's just slicing.
In a prior post I demonstrated how to slice Butterfly Pork Chops. To slice pork cutlets, it's just a deeper cut, down the center, and tenderizing with a mallet.
How to slice and tenderize pork cutlets:
Remove silver skin from pork loin.
Make sure end of pork loin is at 90 degrees.
Make the first cut, 1/2" from end of pork loin. Do not slice through the pork loin. Cut to 1" from the bottom.
Position the knife 1/2" from the first cut. This time, slice all the way through the pork loin.
Lay cutlet, on cutting board, with interior slice facing up. Make a shallow slice down the center cut, until the cutlet lays flat.
Tenderize both sides of cutlet, with a meat mallet.
There's not a lot of difficulty to butchering meat. This technique works the same on beef, or chicken.
How Many Stars Would You Give It? ★★★★★
If you put this post to the test, I would love to hear your thoughts! Drop a comment down below, tell me about your results, and let me know how many stars out of 5 you give it! Your reviews help other home cooks and bakers find the best recipes, tips, and techniques.
No comments:
Post a Comment