Pork Cutlets and Creamed Corn Sauce

September 24, 2003

Print This Post
Filed under Mighty meaty; My recipes; Kitchen experiments, pork

Go to page 1 2 »»

Pork Cutlets and Creamed Corn Sauce

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.

Go to page 1 2 »»

« Fiesta noodles

Breaded Pork Cutlets and Buttered Vegetables »

Comments

3 Responses to “Pork Cutlets and Creamed Corn Sauce”

Margie says:

December 19, 2007 at 9:08 pm

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..

Reply
Connie says:

December 20, 2007 at 3:19 pm

Glad you found my blog, Margie. Cooking is fun, really, so I hope you learn to enjoy it.

Reply

Trackbacks

Some related discussions...

Nilasing na baboy (drunken pork) | Home-cooked meals | Home-cooking rocks! says:

December 11, 2009 at 8:54 am

[...] To make this dish, I used pork round with the rind removed. Only a very thin layer of fat was left–just enough to make sure that the pork won’t stick to the bottom of the pan while cooking. And, having used up my jar of chili bean sauce, I bought another but of a different brand. This new chili bean sauce is much spicier than the old one. When I tasted the sauce while cooking, I knew that it would be too spicy for the kids. So I decided to serve the sauce separately. It was a pour your own sauce kind of thing. If you have the time, it might be a good idea to prepare another sauce for the kids like creamed corn sauce. [...]

Reply

You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

Name (required)

Mail (will not be published) (required)

Website

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.