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

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

PORK FOODSERVICE
18Ingredients
50Minutes
Read Directions
Add to Meal Planner
Ginger-Crusted Pork Cutlets with Orange-Cranberry Chutney and Wilted Arugula

Add to Meal Planner

Ingredients

US|METRIC
8 SERVINGS
  • 24 oz. pork cutlets (cut 1/8-inch thick)
  • 1 cup gingersnap crumbs (fine *)
  • 1 eggs
  • 2 Tbsp. 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 Tbsp. red wine vinegar
  • 1 shallots (small, minced)
  • 1 clove garlic (minced)
  • 1 Tbsp. chives (finely chopped)
  • 5 tsp. honey
  • 1 lime zest (2 teaspoons)
  • 1/8 tsp. salt
  • 1 pinch black pepper (freshly ground)
  • 2 cups baby arugula
  • 1 1/2 tsp. extra-virgin olive oil
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    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.
    View 9 More StepsDiscover more recipes from Pork Foodservice

    PlanShop