Pork Chuletas with Salsa Criolla
By Marge Perry & David Bonom
This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat of this fried pork chop.
- Course: Entrée
INGREDIENTS
- All Purpose Flour
- cilantro
- Garlic Powder
- ground black pepper
- ground cumin
- large eggs
- Lime juice
- olive oil
- Orange bell pepper
- plain bread crumbs
- Pork
- red bell pepper
- Salsa:
- Salt
- small red onion
- thin cut sirloin pork cutlets
DIRECTIONS
- For the Salsa: Combine the onion, bell peppers, cilantro, juice, cumin, salt and pepper in a bowl.
- For the Pork Chops:Combine the flour and garlic powder on a plate. Place the eggs in a large bowl and beat lightly with a fork. Place the bread crumbs on a separate large plate. Season the cutlets with the salt and pepper. Working with one cutlet at a time, coat the pork with flour, shaking off excess. Next, dip it into the egg mixture to coat, again shaking off the excess
- Heat the oil in a large nonstick skillet over medium. Add pork cutlets and cook until golden and cooked through, 4 minutes per side. Transfer to serving plates and top each with the salsa.
