Description
Juicy pan-fried pork topped with a sweet and spicy cherry jalapeno relish.
Ingredients
- FOR THE PORK:
- 2 whole Boneless Pork Cutlets
- 2 whole Eggs, Beaten
- ½ cups Flour
- ¾ cups Panko
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ cups Olive Oil
- FOR THE RELISH:
- ½ cups Fresh Red Sweet Cherries
- 1 whole Jalapeno
- 1 Tablespoon Rice Wine Vinegar
- FOR THE PORK:
- 2 whole Boneless Pork Cutlets
- 2 whole Eggs, Beaten
- ½ cups Flour
- ¾ cups Panko
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ cups Olive Oil
- FOR THE RELISH:
- ½ cups Fresh Red Sweet Cherries
- 1 whole Jalapeno
- 1 Tablespoon Rice Wine Vinegar
Preparation
1. Preheat oven to 350 F. Place one sheet of plastic wrap on the counter. Place pork cutlets on the plastic wrap. Add another sheet of plastic wrap over the top. With a meat mallet, pound out the pork cutlets to ¼ inch thick.
2. In a shallow container, add beaten egg. In another container, add flour. In the last shallow container, add panko, garlic powder, pepper, salt, onion powder and paprika. Mix together. Dip cutlets in flour, then in egg and finally in the panko, pressing it into the sides.
3. Add olive oil to a large frying pan over medium high heat. Once hot, add cutlets. Cook until golden brown on the first side, about 3 minutes. Flip them over and cook for another 3 minutes.
4. Transfer pork to a rimmed baking sheet. Cook until done all the way through, about 10 minutes.
5. Meanwhile make the relish. Chop up cherries and jalapeno, only keeping ½ of the seeds. In a small bowl, mix cherries, jalapeno and rice wine vinegar together.
6. Top pork cutlets with relish. Serve with a simple salad. Enjoy!
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