Ginger-Crusted Pork Cutlets With A Cinnamon Orange-Cranberry Chutney And Wilted Arugula – a delicious recipe with pork cutlets, cookie crumbs ginger, egg, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
527
kcal
Calories
27
g
Fat
17
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 24 ounces pork cutlets cut 1/8-inch thick, 1 cup cookie crumbs ginger, fine, 1 egg, 2 tablespoons milk, and more.
Yes, Ginger-Crusted Pork Cutlets With A Cinnamon Orange-Cranberry Chutney And Wilted Arugula falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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