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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories