Pork Cutlets
Also indexed as: Pork Medallions
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National Pork Board
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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).
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.
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.
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.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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