Thick pork cutlets are hard to cook to an even succulence in a frying pan (skillet), but seared, finished off as described below, then transferred to the oven, they emerge tender, succulent and crusty-topped.
Try the pork for a midweek meal with a good mash and perhaps broccoli.
2 Tbsp golden raisins 1 Tbsp olive oil 1 Tbsp butter 4 thick pork cutlets about 190g (6-7 oz) each and 2.5cm (about 1”) thick Salt Freshly ground black pepper to taste ¼ cup dry red or white wine 1 Tbsp capers, drained, patted dry and chopped 1 Tbsp tomato concentrate 1 tsp creamy Dijonnaise mustard 6 large sage leaves 2 Tbsp freshly grated parmesan cheese 2 Tbsp panko breadcrumbs
1 Preheat oven to 190°C (375°F). Soak raisins in hot water to cover for 15 minutes. Drain.
2 Heat oil in a large frying pan (skillet) over medium heat, drop in the butter and add cutlets once butter is sizzling. Cook until golden then turn them over and cook briefly, just to seal. Transfer to a shallow ovenproof dish. Season cutlets with salt and pepper.
3 Mix wine, capers, tomato concentrate, mustard and drained raisins together and spoon over cutlets. Add sage leaves to dish.
4 Sprinkle crumbs then parmesan over top of cutlets. Spoon juices from frying pan over crumb topping. Bake cutlets for 12-15 minutes in top third of oven until golden and barely cooked through (cutlets should still have a blush of pink and be juicy; they will finish cooking as you ready them for serving). Serve immediately.
If cutlets are very thick, or uneven, beat lightly with a mallet, protecting the meat with a clean plastic bag.
Use tomato concentrate to give a boost of tomato flavour. 1-2 Tbsp is generally sufficient for most dishes to give a tomatoey flavour and tinge of red.