As much as possible I try to eat lean meat, or depending on the type of meat maybe semi-trimmed. Below is a recipe I make at least every two-three weeks, because it’s so easy to make and absolutely delicious served with either a side of rice or baked potatoes!
Savory Pork Cutlets over Caramelized Onions
8 slices of pork cutlet
3 large onions
half a lemon’s juice
French Spiced Salt
A pinch of salt, white pepper
Add a splash of Olive Oil into a large pan lined with baking paper.
Cut the onions crosswise into thin slices, so they fall apart when added into the pan. Season with a pinch of salt and white pepper. Sprinkle with the juice of half a lemon.
Set the pan aside.
Season the pork cutlets on both sides with French Spiced Salt. Place them on top of the onions. Spray a little Olive Oil on top of the meat, if you wish. Cover the pan with aluminum foil.
Cook in a preheated oven at low-to-medium heat setting for about 40 minutes, turning the slices over at least once during the cooking process. Take the aluminum foil off after turning the slices over.
If you’re cooking at medium heat, toss the onions a little, too, so they don’t get burnt. This step is not necessary at a low heat setting.
Optionally, in the last 10 minutes of cooking, feel free to scoop some onions on top of the cutlets.
Making more traditional caramelized onions can be time-consuming, which is why I love the above method a lot more. It also keeps the meat from drying out while cooking.
Optional: Sometimes I like adding other vegetables into the mix as well, which I cut into thin slices or chop and place on top of the onions, then place the meat on top. You will need to stir the vegetables when turning over the cutlets.
Bon appétit! ;)