• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat the Bite
  • Home
  • Recipes
  • About
menu icon
go to homepage
search icon
Homepage link
  • Welcome to Eat the Bite!
  • Recipes
  • Appetizer/Snack
  • Side Dish
  • Breakfast/Brunch
  • Sandwiches
  • Beef
  • Chicken
  • CSA SERIES
  • Entrees
  • International
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Stuffed Chicken Breast Series
  • Sweet Things
  • Vegetarian
×

Home » Pork

Alex Guarnaschelli's Superb Pork Cutlets

Published: Dec 5, 2021 · Modified: Apr 17, 2023 by Stacey

Jump to Recipe·Print Recipe
front view of Alex Guarnaschelli's Superb Pork Cutlets platter and sauce on side

I love no-nonsense women. Women who know what they want. They talk straight. They're confident, they're ball busters and don't take crap from anyone. This is Chef Alex Guarnaschelli. She is incredibly intelligent and a top-notch chef. You may know her as one of the judges from Chopped or Beat Bobby Flay. She is also an executive chef and cookbook author. I recently purchased her book, Cook with Me, and made the best pork dish of my life. I made Alex Guarnaschelli's Superb Pork Cutlets. Come to think of it, I believe this was her mom's recipe from her childhood. I'll warn you now: they are totally addicting!

Alex Guarnaschelli's Pork Cutlets Have a Simple List of Ingredients

There are only a handful of ingredients to this excellent pork cutlet dish. Each addition is critical to the overall flavor and balance of the dish. The best part is that you probably already have some of the ingredients on hand. This dish comes together very quickly with an outstanding and surprising sauce made from tomatoes, fresh squeezed lemon juice and maple syrup. I would not have thought of these ingredients together before making this. The result is a sweet and tangy punch that complements the crunch of the pork in the best possible way. And don't forget the pinch of red pepper flakes - this is a small, but critical flavor. Oh, and the basil. Again, not a fresh herb I would think of pairing with pork, of all things. But it is crazy delicious!

platter of pork cutlets from Alex Guarnaschelli's Superb Pork Cutlets recipe
Alex Guarnaschelli's superb pork cutlets with flaky kosher salt and fresh basil leaves
the tomato sauce from Alex Guarnaschelli's Superb Pork Cutlets
You will not believe how addicting this brothy
tomato sauce is!
bird's eye view of Alex Guarnaschelli's Superb Pork Cutlets
The tomato, lemon, maple syrup, basil & red pepper flakes combo is a perfect complement to these crispy pork cutlets

Got a Thing for Pork? Me Too! Here's a Few More Yummy Treats for You:

  • Pork But Stir Fry w/Carrots & Bok Choy
  • Pork Chops w/Stove Top Stuffing, Caramelized Onions & Apples
  • Crispy Pork Schnitzel Sandwich w/Pickled Red Onions & Savory Caper Spread
  • Mrs. Mann's Steak & Sausage Pie
  • Cheesy Sausage & Broccoli Rabe Sub
  • Anthony Bourdain's Macau-Style Pork Chop Sandwich
  • Pork Carnitas - Sliders and Tacos

Don't be afraid of your kitchen. Cooking shouldn't feel like a chore. Find the food you love, follow a recipe and share a meal with your loved ones. Treat yourself to amazing food right in the comfort of your own home. There's never been a better time to learn how to cook if you're new to all this. I have written instructions and videos for every recipe. I'll be with you every step of the way!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of a plate with Alex Guarnaschelli's Superb Pork Cutlets

Alex Guarnaschelli's Superb Pork Cutlets


  • Author: Stacey
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 5-7 cutlets 1x
Print Recipe
Pin Recipe

Description

You simply must try Alex Guarnaschelli's superb pork cutlets.The saucy tomatoes with lemon, maple syrup and fresh basil is a winning combination.


Ingredients

Units Scale
  • 5-7 pork cutlets (see note#1)
  • 1 cup plain panko bread crumbs
  • ½ cup fine bread crumbs
  • 5 large eggs
  • ½ finely grated parmesan cheese
  • Kosher salt and fresh ground pepper
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • 6 Roma/plum tomatoes (or Campari see note #2)
  • Pinch of dried red pepper flakes
  • Juice from 2 large lemons
  • 1 tablespoon of maple syrup
  • ¼ cup fresh basil leaves

NOTE: TOTAL TIME DOES NOT INCLUDE REFRIGERATING CUTLETS FOR 30 MINUTES BEFORE COOKING


Instructions

  1. Be sure to watch the video with all the step-by-step instructions. 
  2. Using a paring knife, cut the core tops out of your tomatoes then cut them into bite-sized pieces. I used Campari tomatoes which are smaller so quartering them worked well.  Chef Alex’s recipe called for Roma/plum tomatoes, but they didn’t have any at the store so I went with Campari. 
  3. We only need the yolks for this recipe so you’ll need to separate the egg yolks from the whites. You can keep the egg whites to make an omelet for yourself! Beat the yolks until well combined. 
  4. Mix together the panko bread crumbs, the fine bread crumbs and the parmesan cheese. 
  5. Season both sides of the pork cutlets with kosher salt and fresh pepper. 
  6. Squeeze the juice from two large lemons. 
  7. Dip the pork cutlets in the egg then coat in the bread crumb mixture. Put the breaded cutlets in a single layer on a plate or sheet pan. Once all the pork is breaded, refrigerate for 30 minutes before cooking – I forgot to mention that in the video. 
  8. I used two pans for this and used half the butter and olive oil in each pan so I could cook the cutlets all at once. If you do two batches in one pan – simply use half the butter & olive oil in each batch. 
  9. Once the butter and olive oil are heated, Chef Alex recommended removing from the heat to add the pork. I turned the burner off, added the pork into both pans, then turned the heat to low-medium. Cook 4-5 minutes, then turn the cutlets. Cook 4-5 minutes on the other side. All should be golden brown and crispy now! 
  10. Remove cutlets from pan and place on a paper towel-lined sheet pan or plate. 
  11. Remove most of the fat from the pan and any lingering breadcrumbs that could burn if they get any more heat. Add the chopped tomatoes, salt and red pepper flakes. Cook 2-3 minutes until tomatoes soften. I didn’t touch them too much and did not stir. I did shake the pan around so the tomatoes moved ever-so-slightly. 
  12. Add lemon juice and maple syrup and let it cook for a minute. I used a little bit more than 1 tablespoon of maple syrup here. You can taste and decide for yourself about that. Again, I didn’t stir the tomatoes, but did circle the pan around the burner.
  13.  I plated the pork, spooned some of that incredible sauce over it and topped with fresh basil. So delicious!! Enjoy! You can sprinkle a bit more flaky salt on the cutlet and serve individually or on a platter.

Equipment

Image of Hand-held Juicer

Hand-held Juicer

Buy Now →
Image of KitchenAid Whisk, 10.5"

KitchenAid Whisk, 10.5"

Buy Now →
Image of Calphalon Saute Pan with Lid (5QT)

Calphalon Saute Pan with Lid (5QT)

Buy Now →
Image of Cook with Me: 150 Recipes for the Home Cook

Cook with Me: 150 Recipes for the Home Cook

Buy Now →
Image of Ceramic Salad/Pasta Bowls

Ceramic Salad/Pasta Bowls

Buy Now →
Image of Oval Serving Platter (16")

Oval Serving Platter (16")

Buy Now →

Notes

  1. The original recipe from the cook book was for 5 pork cutlets. I had to buy 7 because of the way they were packaged so I made them all. Chef Alex’s note said the cutlets should be from the top round or loin. What they had at the store was “Thin cut pork sirloin cutlets” so this is what I used and they were great! 
  2. There were no Roma tomatoes (somehow) when I shopped for this recipe. The best looking tomatoes were Campari which I love. They are a bit expensive though so if you can get Roma do that.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Nana's Weird Hot Dog Appetizer
Really Great Rum Cake »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Want to hear about more deliciousness from Eat the Bite?

Sign up for my newsletter and never miss a recipe!

I'll send the latest and greatest right to your inbox!

Social Media Stuff

  • Instagram
  • Pinterest
  • YouTube

What's for Dinner?

overhead view of pineapple pork butt bowl with coconut ginger rice

Pineapple Pork Butt Bowl with Coconut Ginger Rice

Cheap and Easy Dinner Chicken Thighs, Carrots, Potatoes & Onions - overhead view of baking dish right out of the oven

Cheap and Easy Dinner: Chicken Thighs, Carrots, Potatoes & Onions

Tasty Homemade Pizza Dough with Chicken, Pesto, Fontina & Tomatoes: four slices of both kinds of pizza on a platter

Tasty Homemade Pizza Dough

Stuffed Chicken Breast with Roasted Tomatoes, Goat Cheese and Leeks: front view of the whole dinner - platter of chicken, extra cheese sauce and steamed broccoli

Stuffed Chicken Breast with Roasted Tomatoes, Goat Cheese and Leeks

trim obvious flaps of fat first

How to Trim the Fat From Chicken Thighs

Pesto Pasta with Olives: overhead view of family-style platter of linguine with pesto, olives, shiitakes, artichokes, mozzarella, toasted pine nuts and sun dreid tomatoes

Pesto Pasta with Olives, Shiitake Mushrooms & Artichokes

Recent Comments

  • Stacey on Pickle Juice & Buttermilk-Brined Fried Chicken Sandwich
  • Hollis Ramsey on Pickle Juice & Buttermilk-Brined Fried Chicken Sandwich
  • Stacey on Grilled Chicken Sandwich with Romesco, Dill Havarti & Arugula

Footer

As an Amazon Associate, I earn from qualifying purchases.

Privacy Policy

Copyright © 2023 Eat the Bite on the Foodie Pro Theme