Weights on individual cuts are approximate.
Our pork cutlets come from the relatively lean, tough muscles of a hog’s leg. They are cut thin, across the grain, and tenderized to make them the perfect cut for so many pork recipes.
Although cutlets can be used in some slow-cooked dishes, they are most often prepared quickly at high heat. They lend themselves to fast grilling, for example, or can be cut into strips for a stir-fry. Perhaps the most iconic dish is a German-style schnitzel: breaded cutlets pan-fried — or oven-baked, if you’re health-conscious — and served with a variety of side dishes.
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