Coconut Pork Cutlets

by tomb

Prep time: 0:10 Overall time: 0:25

SERVINGS

2 servings scale / convert

INGREDIENTS

1 boneless pork chop trimmed about 1/2lb.
1/4 cup cornstarch
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/2 cup coconut milk
3/4 cups shredded unsweetened coconut
3/4 cups panko bread crumbs
1/4 cup vegetable oil for frying
Salt & pepper to season

INSTRUCTIONS

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

Blend the cornstarch,kosher salt and cayenne pepper in a shallow dish.
Pour the coconut milk into a shallow bowl.Mix the coconut and the panko in another shallow dish.

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

Heat the oil in a large saute pan over medium high heat. Fry the cutlets until browned,about 2 minutes per side. Drain on a paper towel-lined dish.

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

CHEF COMMENTS

These are not your everyday pork cutlets with gravy. They are now one of the big sellers at the diner.

TAGS

main courses, pork, porkcutlets add tags

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