French-Style Pork Cutlets

Name: French-Style Pork Cutlets
Total time: 60 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Pork loin — 150 g; Onions — 50 g; Tomatoes — 50 g; Hard cheese — 40 g; Mayonnaise — 20 g; Mustard — 4 g; Sunflower oil — 5 ml; Salt — 2 g; Ground black pepper — 0.3 g

Tender pork cutlets topped with caramelized onions, tomatoes, and a golden cheese crust, baked until juicy. A hearty centerpiece for the table.

Time: 1 h
Serving: 567 kcal
Ingredients: ≈ $2.35
Protein: 44 g

High protein Hearty

Ingredients

1 Pork loinpack 600 g ≈ $5.98 150 g
2 Onions≈ $1.60 per kg 50 g
3 Tomatoes≈ $4.67 per kg 50 g
4 Hard cheesepack 200 g ≈ $2.70 40 g
5 Mayonnaise 20 g
6 Mustard 4 g
7 Sunflower oil 5 ml
8 Salt 2 g
9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Slice pork¹ across the grain into 1.5 cm (½-inch) thick cutlets, cover with plastic wrap, and pound to 1 cm (⅜-inch) thickness; season both sides with salt and pepper.
Slice onions² into thin half-moons, tomatoes³ into 5 mm (¼-inch) rounds, and grate cheese coarsely; mix mayonnaise with Dijon mustard.
Grease a baking tray or dish with oil, then arrange pork¹ in a single layer; top each cutlet with a layer of onions², followed by tomato³ slices.
Spread a thin layer of mayonnaise-mustard mix over the tomatoes³, then sprinkle generously with cheese.
Bake at 180°C (350°F) for 35–40 minutes, until the cheese is golden and the pork¹ juices run clear; let rest 5 minutes before serving.

Tips

Why it works: Pound the pork thin so it cooks evenly and stays tender; thick cutlets dry out or stay undercooked. Use a meat mallet or heavy pan for even pressure.
Substitutions: Replace Dijon mustard with 4g of regular mustard for a sharper kick. Use 50g of bell pepper instead of tomatoes for a sweeter, crunchier topping.
Common mistakes: Overbaking turns the pork dry. Check juices at 35 minutes. If cheese browns too fast, tent with foil to melt it evenly.
Storing and reheating: Eat fresh or within 2 days; reheat in a 160°C (325°F) oven for 10 minutes with foil to avoid drying. Freezing ruins texture.
Serve with: Pair with buttered mashed potatoes and a simple green salad for balance. Works for family dinners or holiday gatherings.

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Nutrition

Per serving and share of 2000 kcal

Calories	567 kcal	28%
Protein	44 g	58%
Fat	39 g	56%
Carbs	7 g	3%
Per 100 g	177 kcal

Cost

≈ $2.35per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pork loin.

You will need

Oven

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