Ginger-Crusted Pork Cutlets with Orange-Cranberry Chutney and Wilted Arugula Recipe | Yummly
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Ginger-Crusted Pork Cutlets with Orange-Cranberry Chutney and Wilted Arugula

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  • 24 ounces pork cutlets (cut 1/8-inch thick)
  • 1 cup gingersnap crumbs (fine *)
  • 1 eggs
  • 2 tablespoons milk
  • 1/4 cup flour
  • 1/4 cup canola oil
  • 1 1/2 cups fresh cranberries (OR frozen whole cranberries)
  • 1 1/2 cups orange juice
  • 3 tablespoons red wine vinegar
  • 1 shallots (small, minced)
  • 1 clove garlic (minced)
  • 1 tablespoon chives (finely chopped)
  • 5 teaspoons honey
  • 1 lime zest (2 teaspoons)
  • 1/8 teaspoon salt
  • 1 pinch black pepper (freshly ground)
  • 2 cups baby arugula
  • 1 1/2 teaspoons extra-virgin olive oil
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    1. 1. If necessary, using the flat side of a meat mallet, lightly pound pork cutlets to 1/8 inch thickness. Pat pork dry with paper towel. Set pork aside
    2. Whisk egg and milk together in shallow bowl or pie plate. Place cookie crumbs and flour into separate shallow bowls or pie plates
    3. 2. Arrange bowls in the order of flour, egg mixture and cookie curmbs Douse cutlets in flour, shaking off any excess. Then dip the floured cutlets into the egg mixture, allowing extra to drip off. Finally, dip in ginger cookie crumbs, shaking off excess.
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