| Pineapple Pork Cutlets |
Recipe Type: Entree
- 2 1/2 Cups Jumbo Golden Ripe Pineapple, Peeled and Diced
- 2 1/2 Tablespoons Sugar
- 2 Teaspoons Minced Peeled Fresh Ginger
- 1 Cup Water
- 2 Teaspoons White Wine Vinegar
- 4 Fresh Boneless Pork Sirloin Cutlets
- 2 Large Land O Lakes All Natural Eggs
- 1 1/3 Cups Panko Bread Crumbs
- 1 1/2 Teaspoons Ground Cumin
- 3 Tablespoons Canola Oil
- Heat up water in a saucepan over medium high heat.
- Add Pineapple chunks, sugar and ginger into the pan. Stir. Bring to a boil. Reduce heat to medium. Cover and let simmer until the pineapple becomes soft. Stir often.
- If it becomes dry, add water by 1/4 cupfuls. It should take about 3o minutes to cook.
- Stir in white wine vinegar. Season with salt and pepper.
- Meanwhile, season pork with salt and pepper.
- Whisk eggs.
- Combine bread crumbs and ground cumin into a separate bowl.
- Heat oil in a large skillet over medium heat.
- Dredge cutlets into flour, dip into the eggs, then coat with bread crumbs. Add the pork to the skillet and let cook for about 5 minutes on each side (or until cooked all the way through).
- Serve with pineapple salsa.
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