Pork Cutlets with Fruit Chutney
- TOTAL PREP TIME20 minutes
- DEGREE OF DIFFICULTYMedium
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- 8 3 oz pork cutlets cut 1/8-inch thick
- 1 cup ginger cookie crumbs fine
- 1 egg
- 2 tablespoons milk
- 1/4 cup flour
- 1 1/2 cups fresh cranberries, or frozen
- 1 1/2 cups orange juice
- 3 tablespoons red wine vinegar
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon chives, finely chopped
- 2 teaspoons lime zest, from 1 lime
- 5 teaspoons honey
- 1/8 teaspoon salt
- pinch pepper
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.
Combine cranberries, orange juice, vinegar, shallot, and garlic in saucepan to make chutney. Bring to boil; reduce to medium heat. Simmer about 20 minutes or just until liquid has evaporated.
While chutney is cooking, whisk egg and milk together in shallow bowl or pie plate. Place cookie crumbs and flour into separate shallow bowls or pie plates
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.
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.
Transfer to a platter or plate lined with paper towels. Cook remaining cutlets in remaining 2 tablespoons oil; transfer to the platter or plate.
Remove chutney from heat. Stir in chives, honey, lime zest, salt, and pepper.
We live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.
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