Best Panko Crusted Pork Cutlets With Pineapple And Ginger Salsa Recipes

Panko Crusted Mustard Pork Cutlets image

Provided by Debbie Deverill

Categories Pork

Time 40m

Number Of Ingredients 11

3/4 c panko bread crumbs
1 Tbsp fresh sage chopped fine, or 1 teaspoon dried sage
1 tsp grated fresh lemon rind
1/2 tsp black pepper
1 egg
2 Tbsp water
1 Tbsp mayonnaise
1 Tbsp dijon mustard
2 (10) oz pork cutlets, tenderized, if preferred
3 Tbsp olive oil, more if necessary
lemon wedge (optional)

Steps:

1. Combine first 4 ingredients on plate. Whisk egg and 2 T water in medium bowl to blend. Whisk mayonnaise and Dijon mustard in small bowl.
2. Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture. Transfer to plate. Heat oil in heavy medium skillet over med-high heat.
3. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Garnish with fresh sage, if desired, and serve with lemon wedges.

Panko-Crusted Mustard Pork Cutlets image

Provided by Snow Pea

Categories Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup panko breadcrumbs (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 teaspoon grated fresh lemon, rind of
1/2 teaspoon black pepper
1 egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 (10 ounce) pork cutlets, tenderized,if preferred
3 tablespoons olive oil, more if necessary
lemon wedge (optional)
fresh sage sprig (optional)

Steps:

Combine first 4 ingredients on plate.
Whisk egg and 2 T water in medium bowl to blend.
Whisk mayonnaise and Dijon mustard in small bowl.
Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
Transfer to plate.
Heat oil in heavy medium skillet over med-high heat.
Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
Garnish with fresh sage, if desired, and serve with lemon wedges.

Coconut-Crusted Pork Chops with Warm Pineapple Salsa image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 22

1 tablespoon canola oil
1/2 ripe pineapple, skin removed, diced
1 Fresno chile, finely chopped
1/2 red onion, diced
1 tablespoon guava jelly
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 clove garlic, minced
Sriracha, for drizzling, optional
2 tablespoons finely chopped cilantro
2 scallions, thinly sliced
2 boneless pork loin chops, pounded 1/2-inch thick
2 cups all-purpose flour
4 eggs, whisked together
1 tablespoon soy sauce
1 1/2 cups panko breadcrumbs
1/2 cup unsweetened coconut flakes
1 teaspoon five-spice powder
1 teaspoon garlic powder
Salt and pepper
Canola oil, for frying
1/2 cup candied macadamia nuts, chopped, for garnish

Steps:

For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno chile and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions.
For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper.
Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture.
Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes.
Serve the pork chops with salsa on top and macadamia nuts as garnish.