Sautéed Pork Cutlets with Mustard-Cider Sauce
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Appears in Cook's Illustrated May/June 2010, America's Test Kitchen TV
Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.
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WHY THIS RECIPE WORKS
Instead of using supermarket pork cutlets for our sautéed pork cutlets recipe, we opted for boneless country-style spare ribs. We added sugar to our brine to help the pork cutlets retain moisture and encourage browning, then sautéed the por...