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    You are in: Home / Recipes / Panko Pork Cutlets With Pineapple and Ginger Salsa Recipe
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    Panko Pork Cutlets With Pineapple and Ginger Salsa

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    kitchenslave03's Note:

    From Bon Appetit. I think it would be visually appealing to add a bit of finely diced red bell pepper to the salsa. Would be great served with black beans and rice with some fresh cilantro. (I would season the flour and the panko with salt and pepper before breading the cutlets)

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    Units: US | Metric


    1. 1
      Stir pineapple, sugar, ginger, and water in med saucepan over med-high heat until it comes to a boil.
    2. 2
      Reduce heat and simmer until pineapple is soft, stirring often and adding water by 1/4 cupfuls if dry, about 30 minute Stir in vinegar. Season to taste with salt and pepper.
    3. 3
      Meanwhile, pound pork between sheets of wax paper to 1/2 inch thickness; sprinkle with salt and pepper.
    4. 4
      Whisk eggs in a med bowl to blend.
    5. 5
      Mix panko and cumin in another bowl.
    6. 6
      Place flour on a plate.
    7. 7
      Dredge pork in flour; dip into egg, then turn in panko to coat, pressing to adhere.
    8. 8
      Heat oil a large, heavy skillet over med heat. Add pork and cook 5 min per side or til cooked through.
    9. 9
      Serve with salsa.

    Ratings & Reviews:


    Nutritional Facts for Panko Pork Cutlets With Pineapple and Ginger Salsa

    Serving Size: 1 (420 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.2
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 1.7 g
    Cholesterol 93.0 mg
    Sodium 103.3 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 2.2 g
    Sugars 17.1 g
    Protein 6.1 g

    The following items or measurements are not included:

    white wine vinegar

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