Coconut Pork Cutlets

1. 1

   Slice the trimmed pork into 4 equal pieces and pound flat to about 1/4 inch.

2. 2

   Salt & pepper to season.

3. 3

   Blend the cornstarch,kosher salt and cayenne pepper in a shallow dish.

4. 4

   Pour the coconut milk into a shallow bowl.Mix the coconut and the panko in another shallow dish.

5. 5

   Dredge the cutlets in the cornstarch mixture, Then dip into the coconut milk,Then dredge in the coconut and panko mix.

6. 6

   Heat the oil in a large saute pan over medium high heat.

7. 7

   Fry the cutlets until browned,about 2 minutes per side.

8. 8

   Drain on a paper towel-lined dish.

9. 9

   I serve it over some cooked and seasoned white rice with some cuban style black beans on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.