Save Recipe Print
Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish
Total:
50 min
Active:
45 min
Yield:
2 servings
Level:
Intermediate
Total:
50 min
Active:
45 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Dressing:
Cucumber-Daikon Relish:
Pork Chops:

Directions

For the dressing: Wisk together the rice wine vinegar, fish sauce and brown sugar in a small bowl and set aside.

For the relish: Combine the mint, daikon, scallion, cucumber, garlic, chile and cilantro in a medium bowl. Pour the dressing on top and stir together. Let rest while cooking the pork chops.

For the pork chops: Place the flour and some salt in one bowl, eggs in another, and the panko and coconut in another. Dredge the pork chops in the flour, then the egg, and then the panko mixture. Repeat with other pork chop.

Heat some olive oil in a medium saute pan over medium-high heat. When hot, fry the pork chops until golden brown on both sides and 145 degrees F at the center, 7 to 10 minutes per side. Remove from the pan and rest for about 5 minutes.

Serve the pork chops alongside the relish.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Quick Crispy Chicken Cutlets

Recipe courtesy of Jamie Deen

Pulled Pork

Recipe courtesy of Ree Drummond

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pulled Pork

Recipe courtesy of Alton Brown

Pork Schnitzel

Recipe courtesy of Family Circle Magazine

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword