Southwestern Pork Cutlets

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

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)
Directions
  • 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. Bake on the lower oven rack until tender and charred in spots, about 35 minutes.

  • Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray.

  • Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.

  • 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

  • Photograph by Christopher Testani


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