Recipe courtesy of Anne Burrell

Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 50 min
  • Active: 45 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Dressing:

Cucumber-Daikon Relish:

Pork Chops:

Directions

  1. For the dressing: Wisk together the rice wine vinegar, fish sauce and brown sugar in a small bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the pork chops alongside the relish.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages