Panko Pork Cutlets With Pineapple and Ginger Salsa
- 2 12 cups fresh pineapple, cut in 1/2 inch cubes
- 2 tablespoons sugar
- 2 teaspoons gingerroot, minced
- 34 cup water (or more)
- 2 teaspoons white wine vinegar
- 4 boneless pork loin chops
- 2 large eggs
- 1 14 cups panko breadcrumbs
- 1 12 teaspoons cumin
- 13 cup flour
- 3 tablespoons canola oil
- Stir pineapple, sugar, ginger, and water in med saucepan over med-high heat until it comes to a boil.
- Reduce heat and simmer until pineapple is soft, stirring often and adding water by 1/4 cupfuls if dry, about 30 minute Stir in vinegar.
- Season to taste with salt and pepper.
- Meanwhile, pound pork between sheets of wax paper to 1/2 inch thickness; sprinkle with salt and pepper.
- Whisk eggs in a med bowl to blend.
- Mix panko and cumin in another bowl.
- Place flour on a plate.
- Dredge pork in flour; dip into egg, then turn in panko to coat, pressing to adhere.
- Heat oil a large, heavy skillet over med heat.
- Add pork and cook 5 min per side or til cooked through.
- Serve with salsa.
fresh pineapple, sugar, gingerroot, water, white wine vinegar, pork loin chops, eggs, breadcrumbs, cumin, flour, canola oil
Taken from www.food.com/recipe/panko-pork-cutlets-with-pineapple-and-ginger-salsa-234273 (may not work)