Tuesday, August 28, 2018

Pork Paillards with Thai Pan Sauce #KitchenMatrixCookingProject

Pork Cutlets dredged in peanuts before being browned and finished in a Thai Pan Sauce that you family is going to love.



Join us as we explore the world of Paillards with the Kitchen Matrix Cooking Project......



This is the last choice I made for our project this month. Next month the themes will be chosen by Karen of Karen's Kitchen Stories.  These themes are chosen from Mark Bittman's Kitchen Matrix and was the brainchild of our friend, Cam of Culinary Adventures with Camilla.


I was given the opportunity to choose our themes this month as we cook our way through this cookbook.  For this week I chose the section Paillards +12 Ways.


Paillards is just a fancy name for cutlets.  You pound the meat of choice into flat, even pieces and then you dredge them in a dry flour mixture, then in an egg mixture followed by another dry mixture.

You can season the flour mixture, or not,  as you desire.  The egg mixture helps the second dry ingredient to adhere.  This second dry ingredient is normally bread crumbs. The bread crumbs can be fresh or dried. Flavored or plain.  In this instance the dry ingredient is crushed, roasted peanuts.  


I love making cutlets.  Especially on busy days when you need to get dinner on in a hurry.  Pounding the meat ensures that it will be tender and cook up quickly.  The dredging ensures that it will be well seasoned and have a nice texture while the pan sauce created ensures that it will be delicious.

This method also works for vegetables as you can see in my recipe for Eggplant Parmesaon or Fried Green Tomatoes.  Kid Friendly Meals like these Cornflake Chicken Strips.  When wishing to add some personality to a Salad by adding a Chicken Cutlet flavored with Parmesan. This method is Also sometimes used for Roulades, another fancy name for meat pounded flat and rolled around something.  



The night that I made these was one of those crazy busy days of which I speak.  We had been running all day.  We got home just in time for me to make these Pork Paillards that I paired with a quick and easy Vegetable Pad Thai.  As soon as dinner was on the table, we said grace and started eating because Marissa had to be to Cheer practice by 6 pm.  

This recipe was a definite winner.  It is quick and delicious. Before I share it, let's see what Paillards the others created.




And now for my recipe.......


#pork, #cutlets, #paillards, #asian, #thai, #peanuts, #quick,
Asian, Entrees, Pork
Asian, Fusion
Yield: 4 servings

Pork Paillards with Thai Pan Sauce

prep time: 15 minscook time: 15 minstotal time: 30 mins
Pork Cutlets dredged in peanuts before being browned and finished in a Thai Pan Sauce that you family is going to love.

ingredients:

4 pork loin chops, removed from the bone
1 c. flour
2 eggs
1 1/2 c. ground roasted peanuts
2 T.  peanut oil
3/4 c. vegetable stock
1/4 c. lime juice
1 T. fish sauce

instructions:

Place the pork, 1 piece at a time, into a plastic bag or between two pieces of plastic wrap.  Using a meat mallet, rolling pin or heavy pan, pound each piece of meat into 1/4" thickness.

Place the flour into a shallow bowl.  Whisk the eggs in another shallow bowl.  Place the ground peanuts into a third shallow bowl.

Heat the peanut oil in a large skillets.  Dredge each cutlet, first in the flour, then into the egg and finally in the peanuts.  Place into the hot oil and cook until the bottom is brown and crisp, about 2-3 minutes.  Turn and cook 2-3 minutes on the other side.  Remove to a plate and set aside.

In the same pan, add about 2 teaspoons of the flour used for dredging and stir until lightly browned and nutty smelling.  (you can add more oil if neeeded).  Add the broth and lime juice.  Cook, stirring and scraping up any browned bits in the bottom of the pan until the sauce begins to thicken, about 3-4 minutes.  Stir in the fish sauce. 

Return the cutlets to the pan with the sauce.  Reduce the heat to low , cover and cook for about 5 minutes until the pork is cooked completely.  Remove pork to a platter and drizzle with the pan sauce.

NOTES:

Adapted from Kitchen Matrix by Mark Bittman
Created using The Recipes Generator

8 comments:

  1. This flavor profile is one of my favorites. Thanks for picking these recipes. I loved learning a new word, too. Paillard! So fun. I especially loved pounding that chicken with my rolling pin.

    ReplyDelete
  2. I always love pork- one of my favorite meats! This sounds delicious.

    ReplyDelete
    Replies
    1. It was Sue, I'm sorry the photos don't do it justice

      Delete
  3. This sounds incredible!! You'll just have to make them again for more photos!

    ReplyDelete
    Replies
    1. Yes, they will make a good recipe do over LOL

      Delete

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.

01 09 10