Southwestern Pork Cutlets Recipe

Name: Southwestern Pork Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces; 2 poblano chile peppers or green bell peppers, roughly chopped; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; Cooking spray; 1/4 cup mayonnaise; 1/4 cup milk; 1 tablespoon chili powder; 2 cups panko (Japanese breadcrumbs); 1 1/2 pounds pork cutlets, about 1/4 inch thick; Salsa verde and lime wedges, for serving (optional)

Servings: persons

3 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
2 poblano chile peppers or green bell peppers, roughly chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Cooking spray
1/4 cup mayonnaise
1/4 cup milk
1 tablespoon chili powder
2 cups panko (Japanese breadcrumbs)
1 1/2 pounds pork cutlets, about 1/4 inch thick
Salsa verde and lime wedges, for serving (optional)

1
Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer.
2
Bake on the lower oven rack until tender and charred in spots, about 35 minutes.
3
Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray.
4
Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl.
5
Place the panko in another large bowl.
6
Add the pork to the mayonnaise mixture and turn to coat.
7
One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack.
8
Coat both sides of the cutlets generously with cooking spray.
9
Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes.
10
Serve the pork with the roasted vegetables, salsa verde and lime wedges.
11
Per serving: Calories 841; Fat 42 g (Saturated 11 g); Cholesterol 159 mg; Sodium 1,102 mg; Carbohydrate 58 g; Fiber 7 g; Protein 53 g
12
Photograph by Christopher Testani

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces, 2 poblano chile peppers or green bell peppers, roughly chopped, 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, and more.

Yes, Southwestern Pork Cutlets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Pork Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions