Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula
Courtesy of National Pork Board
Servings: 8
Prep Time: 30 Min.
Cook Time: 30 Min.
Prep Time: 30 Min.
Cook Time: 30 Min.
What you need:
* 8-3 oz. pork cutlets, cut 1/8-in. thick
* 1 c. ginger cookie crumbs, fine
* 1 egg
* 2 Tbsp. milk
* 1/4 c. flour
Wilted Arugula
* 2 c. arugula
* 1-1/2 tsp. extra virgin olive oil
Cinnamon Orange-Cranberry Chutney
* 1-1/2 c. cranberries, whole, fresh or frozen
* 1-1/2 c. orange juice
* 1/4 tsp. ground cinnamon
* 3 Tbsp. red wine vinegar
* 1 small shallot, minced
* 1 clove garlic, minced
* 1 Tbsp. chives, finely chopped
* 2 tsp. lime zest from 1 lime
* 5 tsp. honey
* 1/8 tsp. salt
* pinch pepper, freshly ground
* 1 c. ginger cookie crumbs, fine
* 1 egg
* 2 Tbsp. milk
* 1/4 c. flour
Wilted Arugula
* 2 c. arugula
* 1-1/2 tsp. extra virgin olive oil
Cinnamon Orange-Cranberry Chutney
* 1-1/2 c. cranberries, whole, fresh or frozen
* 1-1/2 c. orange juice
* 1/4 tsp. ground cinnamon
* 3 Tbsp. red wine vinegar
* 1 small shallot, minced
* 1 clove garlic, minced
* 1 Tbsp. chives, finely chopped
* 2 tsp. lime zest from 1 lime
* 5 tsp. honey
* 1/8 tsp. salt
* pinch pepper, freshly ground
What to do:
1. If necessary, using the flat side of a meat mallet, lightly pound pork cutlets to 1/8-in. thickness. Pat pork dry with paper towel. Set pork aside. Whisk egg and milk together in shallow bowl or pie plate. Place cookie crumbs and flour into separate shallow bowls or pie plates.
2. Arrange bowls in the order of flour, egg mixture and cookie crumbs. 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.
3. Heat 2 Tbsp. of the oil over medium-high heat in large skillet.
4. Add half of the cutlets; cook for 1 1/2 to 2 min. 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 Tbsp. oil; transfer to the platter or plate.
Wilted Arugula:
1. Place arugula in small bowl; drizzle with oil. Gently toss until evenly coated.
Cinnamon Orange-Cranberry Chutney:
1. Combine cranberries, orange juice, cinnamon, vinegar, shallot and garlic in non-reactive, medium saucepan. Bring to boil; reduce heat to medium. Simmer about 20 min. or just until liquid has evaporated.
2. Remove from heat. Stir in chives, honey, lime zest, salt and pepper.
Serves 8 (about 4 to 5 tsp. per serving).
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Arrange bowls in the order of flour, egg mixture and cookie crumbs. 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.
3. Heat 2 Tbsp. of the oil over medium-high heat in large skillet.
4. Add half of the cutlets; cook for 1 1/2 to 2 min. 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 Tbsp. oil; transfer to the platter or plate.
Wilted Arugula:
1. Place arugula in small bowl; drizzle with oil. Gently toss until evenly coated.
Cinnamon Orange-Cranberry Chutney:
1. Combine cranberries, orange juice, cinnamon, vinegar, shallot and garlic in non-reactive, medium saucepan. Bring to boil; reduce heat to medium. Simmer about 20 min. or just until liquid has evaporated.
2. Remove from heat. Stir in chives, honey, lime zest, salt and pepper.
Serves 8 (about 4 to 5 tsp. per serving).
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 360; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 100mg; Total Carbs: 29g; Fiber: 2g; Protein: 28g; Sodium: 220mg;