Oven-baked pork cutlets: Juicy, simple, and perfect for summer

Concerned that oven-baked pork cutlets will turn out dry? Worry not. The key is selecting the right cut of meat and preparing it correctly. This straightforward method will yield a deliciously juicy result.

Choose pork loin sold by weight and opt for light pink. If it’s too dark, it will be tough and dry; if it's too pale, it will be too soft. Ensure the meat isn't overly lean; fat is crucial for juicy cutlets. A light layer of fat evenly distributed is ideal. The central part of the pork loin works best.

Once you have the pork loin at home, cut it into slices. Then, score each slice diagonally in a criss-cross pattern. This will help the butter penetrate the meat, making it soft, tender, and delicious. You can bake the prepared pork with various additives. It pairs wonderfully with fresh rosemary, which imparts a lovely herbal aroma. For a richer dish, consider adding mushrooms, cherry tomatoes, and cheese.

Ingredients:

      
• 2.2 lbs of pork loin
• 7 oz of butter
• Salt and pepper to taste
• A few sprigs of fresh rosemary

Optional additives:

        
• 1 onion
• 7 oz of mushrooms
• 7 oz of cheese, e.g., mozzarella
• 1 egg
• 4 tablespoons of mayonnaise

Preparation method:

1. Cut the pork loin into slices 0.8 inches thick and score each slice diagonally in a crisscross pattern. Place the slices on a baking sheet lined with parchment paper.
2. Season the pork with salt and pepper. Add a generous piece of butter to each slice and spread it slightly.
3. Preheat the oven to 355°F and bake the meat for 25 minutes. For the last 15 minutes, add rosemary sprigs.
4. If you use additives, place canned mushrooms and onion slices on the pork slices.
5. Grate the cheese, add the egg and mayonnaise, and mix. Season the sauce to taste and spread it on the pork slices.
6. Place the prepared cutlets back in the 355°F oven and bake for 30 minutes.