Pork Cutlets and Creamed Corn Sauce
September 24, 2003
Filed under Purely experimental
Thin, thin slices of pork meat are dredged in seasoned flour and fried quickly in very hot oil. Crisp corn kernels are stirred into a basic white sauce and poured over the pork cutlets. This dish is similar to Fish Fillet with Sweet Corn and White Sauce except that I used canned corn kernels in this recipe.
A few notes before I start on the recipe: First, when slicing the pork meat, cut it against the grain. The best way to make sure that you can slice the meat evenly is to semi-freeze it.
Second, heat the skillet well before pouring in the cooking oil.
Third, make sure that the oil is very, very hot before dropping the pork cutlets in it. I don’t use kitchen thermometers; I wait until the oil is smoking and I know that it is hot enough.
Fourth, never crowd the skillet. Fry a few pieces of meat at a time. Otherwise, the temperature of the cooking oil will drop and, with all that flour, the pork cutlets will end up being soggy instead of crispy.
Fifth, red onions won’t be good for this recipe. Sweet white onions are best as they will go well with the delicate flavor of the sauce.
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In focus
hi..i accidentally found ur site and i’m so grateful coz ur site is one of the best site i’ve ever seen (in terms of cooking)..i love watching cooking shows and reading books but i’m not really a cook..my mother do it for me..this new year i will try this recipe for my neighbor’s bday..hope i will not mess up..
Glad you found my blog, Margie. Cooking is fun, really, so I hope you learn to enjoy it.