When my mom makes these they melt in your mouth.  Mine never turn out quite that tender, but still yummy!

Recipe courtesy of my sister Nancy Bruno, modified a bit by me.

Pork Cutlets “l’Orange”

5-6 pork cutlets, thinly sliced, preferably boneless (approximately 1 pound)
1 egg
flavored bread crumbs (1/2 to 3/4 cup)
butter and oil for browning
garlic powder, salt & pepper
1/2 cup orange juice
1 tsp honey

In a shallow bowl, beat the egg with a dash of water.  Pour the bread crumbs into another shallow bowl or onto a piece of wax paper (I start with only half the crumbs and then add more as needed). Dip each pork cutlet into the egg-wash, then into the bread crumbs.  Coat both sides.  Set aside on a plate.

Melt 1 Tbls butter and 1-2 Tbls oil in a frying pan over medium-high heat.  Add the pork cutlets; brown on both sides (2-3 minutes per side).  [You may need to do this in batches, though it’s best if you have a frying pan with a cover that will hold all the cutlets in one layer.]

Once all the cutlets are browned, sprinkle them with garlic powder, salt and pepper (as desired).  [If you removed any of the cutlets, return them all to the pan now.]  Drizzle honey over the cutlets.  Lower the heat to medium-low.  Pour orange juice over cutlets.  Cover and cook over medium-low heat for about 45 minutes or until done and tender.  Gently loosen and turn the cutlets about half way through cooking time. [Update: Mom says to cook them for at least an hour, even 75 minutes.  Must be why hers end up so much more tender than mine! 🙂  ]

Have more orange juice nearby to add if too much evaporates.

NOTE:  My notes on this recipe indicate to mix the OJ with 1/4 cup of water, but I never remember to do that and it turns out fine.

Copyright © 2010, Lucinda DeWitt