Panko-breaded pork scallopini topped with a creamy, delicious and cheesy Mornay sauce. A delicious and special dinner.
If you are looking for a special dinner recipe that isn’t a ton of work, but is wonderfully delicious, look no further than this pork scallopini with Mornay sauce.
The pork is pounded thin and panko-breaded, then shallow fried to golden goodness. Serve topped with an easy Gruyere cheese-based Mornay sauce.
What is Mornay Sauce? Mornay sauce is a white sauce (Bechamel) with added cheese (typically Gruyere).
Ingredients and substitutions
Pork – you’ll want to start with the thin, centre-cut, boneless pork loin chops, sometimes called cutlets, Fast Fry or scallopini pork. If you only have regular centre-cut, boneless pork chops on hand, you can cut them in half lengthwise into two thin pieces (most easily done if they are partially frozen).
Panko – If seasoned panko crumbs are available, they would be my first choice. (For Canadians, President’s Choice has a great seasoned Panko!) Plain panko is also fine with some added seasoning done before breading. Dried bread crumbs, either plain or seasoned would also work here.
Gruyere Cheese – It is hard to beat the nutty flavour of Gruyere cheese, so I recommend it if possible. Substitutions would be Emmental, Jarlsberg or Swiss Cheese.
Step-by-step photos
- Start preparing the pork by placing it on a cutting board.
- Trim off and discard the fat.
- Use a mallet to pound the pork quite thin.
- Set up a breading station with the flour, egg and panko.
- Dip the pork first in the flour, then the egg and finally in the panko. Set breaded pork onto a plate.
- Repeat with all the pork, then place into the refrigerator, uncovered, for 1 hour.
- While the pork is chilling, start the Mornay sauce by melting the butter, then stirring in the flour.
- Gradually add the milk to the pot and stir together until smooth.
- Add the seasonings to the sauce.
- Cook the sauce until thickened, then stir in the Gruyere cheese and butter to finish the sauce.
- When the pork is ready, add to a skillet with butter and olive oil.
- Cook until golden underneath, then flip over. Serve warm topped with warm Mornay sauce.
Recipe tips!
- Please don’t skip chilling the breaded pork, as it is critical to ensure that the breading stays on the pork when cooked.
- A good timeline to make this recipe is to bread the pork first, pop it in the refrigerator, then make the Mornay sauce while the pork chills.
- Adding the cheese to the Mornay sauce should be done off-heat and if reheating the sauce, be sure to do so over low heat so the sauce doesn’t boil. This will ensure the sauce is always smooth and never grainy.
What to serve with pork mornay
I enjoy this pork mornay with a simple green vegetable on the size. Green beans, broccoli or broccolini are all good options. A green salad on the side is also nice.
Making ahead and storing
The Mornay sauce can be made ahead and re-warmed later. Rewarm the Mornay sauce in a saucepan over low heat.
Store leftovers in the refrigerator for 2-3 days. The breaded pork can be rewarmed on a baking sheet in a 350F oven for 10-15 minutes, or until warmed through. Reheated pork will not be quite as crispy as freshly fried.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Pork Scallopini with Mornay Sauce
Ingredients
For the breaded pork:
- 6 thin pork loin cutlets, boneless
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups seasoned Panko, *see Note 1 below
- 3 Tablespoons cooking oil, or enough to create a thin layer that covers the bottom of the pan
Mornay Sauce:
- 3 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk, 3% whole milk recommended
- 2 oz Gruyere cheese
- Pinch nutmeg
- Pinch mustard powder
- salt and freshly ground pepper
- 1 teaspoon butter
- salt and freshly ground pepper
For serving:
- Fresh chopped parsley
- Freshly ground pepper
Instructions
- Prepare the pork by trimming off and discarding any fat on the pork. Using a mallet (or a rolling pin) pound the pork cutlets to 1/4-inch thick. Cut a couple of 1/2-inch slits along the long side of the pork (Tip! The cuts in the side help to keep the pork from cupping when fried, so it lays flat in the pan and cooks more evenly).
- Set up a breading station by placing the flour on one plate, the beaten eggs on a 2nd plate and the seasoned Panko on a 3rd plate. Have another clean plate to place the breaded pork on.
- Bread the pork by first dusting with the flour and shaking off the excess. Dip into the egg and coat well, letting any excess drip back onto the plate. Finally, place onto the Panko and press down to coat evenly on both sides. Place the breaded pork onto the clean plate. Repeat with the remaining pork cutlets. Place the plate into the refrigerator, uncovered, to chill for 1 hour. Tip! Please don't skip this step as it ensures that the breading will stick to the pork well!
- Tip! Mornay sauce can be made ahead. Transfer to a bowl. Once cooled to warm, lay a sheet of plastic wrap over top, laying it right onto the sauce to prevent a skin from forming. Refrigerate for up to 2 days. When ready to use, remove from the refrigerator and whisk. If it is super thick, whisk in a bit of milk to loosen it. Rewarm over low heat.
- While the pork is chilling, make the Mornay sauce. Start by melting the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for about 1 minute. Gradually add the milk to the pan and stir vigorously until smooth. Bring the sauce to a boil, then immediately reduce the heat to medium low and simmer the sauce, stirring constantly, until it thickens, about 3-4 minutes. Remove the pan from the heat. Add the nutmeg, mustard powder, salt and pepper and stir in. Sprinkle in the Gruyere cheese, stirring continuously until it is all melted and the sauce is smooth. Let the sauce stand until pork is ready, then set to rewarm over low heat.
- Tip! Don't crowd the pan or your meat will not brown properly. Use a really large skillet or cook in two batches. If done in batches, you can return the first batch to the hot skillet briefly to rewarm once you remove the second batch.
- When pork has chilled, heat the oil and butter in a large skillet over medium-high heat. When hot, add 3 of the breaded pork cutlets to the pan. Lower the heat under the pan slightly and cook the pork until the underside is golden. Flip and cook until the other side is golden. Flip again twice, until the pork is deep golden. Remove to a plate and cook the remaining cutlets in the same way.
- Serve immediately topped with warm Mornay sauce. Garnish with chopped fresh parsley and freshly ground pepper.
- Refrigerate leftovers for 2-3 days. Leftover pork can be rewarmed on a baking sheet in a 350F oven for 10-15 minutes, or until warmed through. Reheat sauce over low heat, thinning with milk, if needed. Tip! Leftover Mornay sauce is also fabulous warmed and spooned over broccoli or cauliflower.
Notes
More breaded pork recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I cooked this dish last night for my wife’s birthday. The results were fantastic, very tasty and the sauce was spot on.
So glad to hear Pat! Thanks so much :)
What is “4 flip frying.”?
Hi David, now that I think of it, it’s actually 3 flip frying :) It’s simply frying each side twice.