Pork Cutlets a la Purgatory

During my recent, and can you believe, still ongoing ankle injury, I was forced to do a lot of couch time with my foot elevated and iced.  Lying around has never been something I could tolerate; but not having any other choice, I settled down with some good books…and my remote control.  I was overwhelmed by the selection of reality shows, popular mini series, survivors, bachelors, dancers, housewives, who’s hot, who’s not, home staging, selling, buying, remolding,  hoarding… so much to see, so little time.  I settled on Millionaire Matchmaker, The Real Housewives of New Jersey, last season’s Boardwalk Empire series and of course, the Food Network channel.  I wonder now how my viewing choices reflect my personality 🙂

Not having to challenge my choice on watching the Food Network, I’ll continue forward on that note.  I passionately watch the chefs mostly to get ideas, learn new tips and frankly, anything that has to do with food truly grabs my attention.  Ann Burrell is one of my favorites to watch; in her casual, witty entertaining way around the kitchen she shares a wealth of information and great recipes.

Ann’s Veal Chop Holsten Schnitzel, a schnitzel topped with a sunny side up egg and caper sauce, inspired me to make this with an Italian twist. Replacing the caper sauce with marinara drew on the taste of my Eggs in Purgatory.  I used thinly pounded pork cutlets, but veal or chicken, would be excellent.  I continued with the breading and sautéing of the cutlets as I have in my Schnitzel recipe and serving the meal by placing the cutlets in pool of marinara and topping with the sunny side up egg.

What more can I say, each tender bite of pork was bathed in a sauce of creamy yolk swirling in the spicy marinara.  Oh. yum.

Pork Cutlets  a la Purgatory

For the cutlets:

4 thinly pounded pork, chicken or veal cutlets

2 eggs

1 cup of flour

2 cups of breadcrumbs

¼ cup freshly grated parmesan cheese

1/2 teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

Olive oil and butter for sautéing

For the marinara:

1 28 oz can whole tomatoes – blended to a puree

¼ cup finely diced onion

¼ teaspoon crushed red pepper, optional for spiciness

1-2 cloves garlic, minced

1 tablespoon dried basil

1 tablespoon tomato paste

¼ cup red wine

1 tablespoon balsamic vinegar

1 bay leaf

Kosher salt and freshly ground black pepper

For the sunny side up eggs:

4 egg

Olive oil for sautéing

For the cutlets:  Prepare a breading station with 3 large dishes; one with flour, the second with 2 beaten eggs and 2 tablespoons of water, and the third with the breadcrumbs, parmesan cheese, salt and pepper.  Place a cutlet in the flour and lightly dust, shaking off excess.  Dip into the egg and then in the breadcrumb mixture.  Place on a sheet tray and refrigerate covered.  The cutlets can be made up to 1 day ahead or at least one hour.  When ready to cook, preheat the oven to 200 degrees.  Heat a large skillet with a combination of butter and oil.  Work in batches to sauté each cutlet until golden brown on both sides, about 6 minutes in total.  Place in oven to keep warm.

For a quick marinara:  In a medium saucepan, lightly sauté the onions and crushed red pepper until soft. Add in the pureed tomatoes, red wine, balsamic vinegar, dried basil, salt, pepper, garlic, and bay leaf.  Simmer gently for about 35-40 minutes stirring occasionally.  Remove bay leaf and discard.

For the sunny side up eggs:  Coat a nonstick pan lightly with olive oil and fry the 4 eggs sunny side up, about 4 to 5 minutes with the whites set and the yolks runny.  The eggs are not flipped but covered to gently steam and cook the egg whites.

To plate:  Place each cutlet on a pool of marinara sauce and top with a sunny side up egg.

34 thoughts on “Pork Cutlets a la Purgatory

  1. Linda this pork cutlets look delicious, especially topped with the egg…I just can imagine the yolk running over the sauce and cutlet…yummie!
    Hope you have a wonderful week ahead 🙂

  2. Also wondered about your injury – those things can take forever to heal completely, I’m afraid…

    Ann Burrell is my favorite, although she’s got a very heavy hand with salt and olive oil, but when I cook her recipes I adapt to our taste, and they always turn out great

    I actually watched that episode recently, and made a mental note to try the recipe

    hope you feel better soon!

  3. I can only imagine how stir crazy you are going. I would be the same way! I hope that your ankle will be better soon!!! It’s never any fun to have a nagging injury.

    This meal looks delicious! I haven’t seen too much of Ann Burrell. I usually just watch the foodnetwork at night and don’t see many chefs. I’m addicted to Chopped though. And how did you like Boardwalk Empire? I’m so excited for this season to start. I just LOVED that series!

    1. Secrets of a Restaurant Chef is shown on morning weekends when I’ve been able to see her. And, yes Chopped is so interesting to watch how they will come up with dishes from strange ingredient combinations!!
      I was truly addicted to Boardwalk especially watching from DVDs NONSTOP! Sept 25th starts the new season!! Unfortunately I don’t have HBO 🙁

  4. So sorry, Linda, to read of your ongoing ankle problems.Having had a similar Summer several years ago, I have a pretty good idea of your situation — and I had neither a family nor job! I, also, like Ann Burrell and have given a few of her recipes a try. Your” twist” with her veal recipe has me salivating. Great idea!

    1. Thanks John. I hope I haven’t sounded like I’m complaining, it’s just been a bit of an inconvenience and I am thankful I do have a job I can hobble off to every day! Family tho is what I do miss. I have my kids here but everyone else is in Ohio so I understand how you must have felt.

  5. It sounds like you are making the most out of a bad situation. I have been in one of those boot casts more than once, Your pork dish sounds delicious with the added egg as have all of the other dishes you have made while hobbling around your kitchen.

  6. I’d be going crazy too if I couldn’t move around. When I was on bed rest with my last child I watched plenty episodes on the Food Network. Now I hate to admit but I like watching mindless shows like Houswifes of NJ and Beverly Hills and Millionaire Matchmaker. Darn Bravo’s got me hooked!
    Anyhow, back to your recipe. Brilliant combining the two recipes, this is something my dad would like, he loves eggs and pork. I’ll have to experimet a few times before presenting it to him, I owe him a nice dinner for all the work he’s done to my yard. Hope your ankle heels soon!

  7. Poor old eggs – they have a rough time… eggs in purgatory, devilled eggs… 😀 Great looking combo recipe – not a huge fan of pork chops though – I wonder how it would work with steak or lamb?!

  8. This dish looks great! I’m addicted to Bravo junk shows and hbo series also and I always find my way to the food channel in the late afternoon. I hope your ankle is kind to you this week lovie!

  9. Looks like heaven to me! I am loving the mental picture of the juicy pork drenched in the sauce and runny egg yolk. A marriage of the perfect flavors! YUM! I hate that your ankle is still giving you problems and more surgeries but I am sure glad it allowed you to watch Anne’s show so you could make this dish for us:)

  10. Ooh, I’m liking this marinara sauce for these eggs in transition 🙂 such lovely ingredients. Yes, I would probably try this with chicken – delicious, hearty meal that would work any time of day.

  11. It looks too good to be true! I love fried eggs so much I happily accept every recipe featuring them and a pork cutlet topped with an egg must be pure delight! (I am also quite a frequent pork eater). I wish I had Food Network channel here 🙁
    Thank you for visiting my blog!

  12. Hi Linda! Ohh I’m so sorry to hear about your injury and hope it will heal soon. I love pork cutlets (we call it Tonkatsu in Japanese) but I never had it with tomato sauce and eggs. This really great – it’ll be a new twist and I can make it western version out of Japanese dish. =)

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