Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 20 minutes
Dancing John’s Bolognese-Style Pork Cutlets: A Flawless Harmony of Tradition, Passion, and Flavor
If you’re looking for a meal that embodies both rustic charm and culinary finesse, Dancing John’s Bolognese-Style Pork Cutlets is a showstopper that checks all the boxes. What makes this dish stand out isn’t just the flavor, but the tradition and passion that come with it—qualities that are as present in the kitchen as they are on the pickleball court.
I play pickleball with Dancing John, and let me tell you—when he’s gearing up to cook an Italian feast for his family, his excitement is contagious. You can feel his passion long before the first bite is served. In fact, our opponents often have to wait while he excitedly details the specifics of his latest creation, whether it’s his carefully pounded pork cutlets or the subtle nuances of a perfect garlic sauce. When it comes to food, his enthusiasm knows no bounds, and it always finds a way to spill over, even in the middle of a pickleball game.
Dancing John’s culinary skills are deeply rooted in tradition. Like many Italian families, he learned the art of cooking from older relatives who passed down their knowledge and techniques through generations. This isn’t just a recipe—it’s an old-world method brought to life with modern flair, ensuring that the rich history of Italian cooking continues to grace his family’s table. His Bolognese-Style Pork Cutlets are a perfect example of this, blending humble ingredients with a level of finesse that makes the dish feel both comforting and elevated.
At the heart of this recipe is the beautifully tender pork, a cut that John reveres as a “poor man’s veal.” The pork is pounded to perfection, as thin as possible, using a clever trick he learned from his family: pounding the meat between plastic wrap to keep the pounder from sticking and tearing the delicate slices. It’s a simple step, but it makes all the difference, yielding incredibly tender meat that cooks evenly and absorbs the flavors of the dish.
The use of panko breadcrumbs adds another layer of texture without overwhelming the pork. Rolled out to be extra thin, the panko creates an airy, crispy crust, a far cry from the heavier coatings you might find in other dishes. The prosciutto melted into the pork adds a savory depth, and when paired with a touch of Parmesan, it creates a balance of saltiness and richness that keeps you coming back for more.
But the real showstopper here is the sauce—a luxurious blend of butter, garlic, and chicken broth, finished with a squeeze of fresh lemon juice. It’s a sauce that clings to the cutlets without overpowering them, adding just the right amount of richness while the lemon keeps everything bright and lively. It’s the kind of sauce that begs to be mopped up with every last piece of pork—or better yet, a slice of bread.
Yes, this recipe has a few extra steps—like making sure to pour the water carefully around the cutlets rather than on them to preserve their delicate crispiness—but every bit of effort is worth it. The result is a dish that feels both indulgent and comforting, like something passed down through generations with love and care.
Dancing John’s Bolognese-Style Pork Cutlets aren’t just a meal—they’re a celebration of family, tradition, and passion. Whether he’s talking about them on the pickleball court or serving them at his family’s table, you can feel the joy and excitement he pours into every detail. And when you take your first bite, you’ll understand why this recipe has become a beloved staple in his household—a perfect harmony of flavors, textures, and tradition, all wrapped up in one unforgettable dish.
Ingredients:
2 1/2 cups panko bread crumbs
ground black pepper
1 cup flour
2 large eggs
1 1/4 pound pork tenderloin, trimmed of silver skin
and patted dry
4 slices prosciutto (about 2 ounces total)
12 tablespoons vegetable oil, divided
4 ounces Parmesan cheese (without rind), shredded
on the small holes of a box grater (2 cups)
4 tablespoons butter (1/2 stick) cut into 4 pieces
3 cloves garlic, finely grated
3/4 cup low-sodium chicken broth
2 tablespoons lemon juice, plus lemon wedges to
serve
Instructions:
READ TIPS !!
PREP DREDGES (10 minutes):
Place the panko in a large a zip-close bag and seal. Run arolling pin over the panko until finely crushed. Empty into a pie plate or wide shallow bowl, then stir in 1/2 teaspoon pepper. In a second similar dish, stir the flour and 1 teaspoon pepper. In a third dish, beat the eggs with a fork.
PREP PORK (10 minutes):
Cut the pork tenderloin in half crosswise, making the tail-end slightly larger, then cut each piece in half lengthwise. Place 2 pieces between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even 1/8-inch thickness. Repeat with the remaining pieces.
Season both sides of each cutlet with pepper, then lay a prosciutto slice on each cutlet. Re-cover with plastic wrap and gently pound so the prosciutto adheres.
DREDGE & REFRIGERATE (20 minutes)
One at a time, dredge the cutlets in the flour, turning to coat and shaking off any excess, then dip in the egg and, finally, coat with the panko, pressing so it adheres. Set the cutlets on a large plate.
Refrigerate uncovered for 15 minutes.
Set a wire rack in a rimmed baking sheet and place near the stove top.
COOK CUTLETS (10 minutes):
In a 12-inch non-stick skillet over medium-high, heat 6 tablespoons of oil until barely smoking.
Add 2 cutlets and cook until golden, 1 to 2 minutes.
Using tongs, flip and cook until the second sides are golden, about 1 minute.
Transfer to the prepared rack. Repeat with the remaining 6 tablespoons oil and remaining cutlets.
Wipe out the skillet and set aside.
FINISH COOKING CUTLETS (5 minutes):
Evenly sprinkle the cutlets with the Parmesan.
Place 2 cutlets, cheese side up, in the same skillet, then set the pan over medium-high. Pour 1/4 cup water around the cutlets, immediately cover and cook until the cheese has melted, the water has evaporated and the cutlets begin to sizzle, 1 to 2 minutes.
Using a large spatula, return the cutlets to the rack and repeat with the remaining cutlets; tent with foil.
Using paper towels, wipe out the skillet.
MAKE SAUCE & SERVE (5 minutes):
In the same skillet over medium, melt the butter. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the broth, then cook over medium-high, stirring occasionally, until reduced to about 1/3 cup, about 3 minutes.
Off heat, stir in the lemon juice, then taste and season with pepper. Pour into a serving bowl.
Transfer the cutlets to a platter and serve with the sauce and lemon wedges on the side.