Kick-off Kabobs

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.

There are two ways to grill pork based on the size of the cut:

• Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
• Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.