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

Pork
Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula
5
190
20

Ingredients

  • 24 ounces pork cutlets (cut 1/8-inch thick)
  • 1 cup cookie crumbs (ginger, fine)
  • 1 eggs
  • 2 tablespoons milk
  • 1/4 cup flour

Directions

  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. 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.
  4. Heat 2 tablespoons of the oil over medium-high heat in large skillet. Add half of the cutlets; cook for 1 1/2 to 2 minutes on each side or just until golden and pork is no longer pink in center.
  5. Transfer to a platter or plate lined with paper towels. Cook remaining cutlets in remaining 2 tablespoons oil; transfer to the platter or plate
  6. To Plate: Place pork cutlets on plates and top with Cinnamon Orange-Cranberry Chutney. Garnish with Wilted Arugula.
Discover more recipes from Pork

NutritionView more

190Calories
Sodium4%DV85mg
Fat11%DV7g
Protein39%DV20g
Carbs4%DV11g
Fiber0%DV0g

PER SERVING *

Calories190Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat2.5g13%
Trans Fat
Cholesterol85mg28%
Sodium85mg4%
Potassium340mg10%
Protein20g39%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber0g0%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.