Friday, March 20, 2009

Columbian-style Pork Cutlets with Avocado Salsa

Jazz up your everyday pork or chicken cutlet recipe by pureeing some herbs into your egg dip. The flavor is outrageous and it's a little secret that no one will be able to pinpoint. This recipe was inspired by a Colombian dish my husband enjoyed at a little place in Queens, NY. The best thing is, it's under 10 ingredients including salt and pepper!

Colombian-Style Pork Cutlets with Avocado Salsa
Serves 4

1 large egg
2 tbsps milk (you can use water too)
1 clove garlic
½ c cilantro, chopped
1 tsp Salt
1/2 tsp pepper
1 c plain breadcrumbs (you can use seasoned as well if that's all you have)
4 large pork cutlets, pounded thin
1/4c olive oil (use more if needed)


To make the egg mixture: Combine eggs, milk, garlic, cilantro and salt and pepper in blender or food processor and puree until smooth. Transfer to a large shallow platter with sides.

Place the pork cutlets into the egg mixture and cover with plastic wrap. Place in the refrigerator for 10 minutes (if you are short on time just dip them in the egg mixture and move on).

Place breadcrumbs in another shallow dish with sides. Press the pork into the breadcrumbs to make sure that both sides are coated evenly.

Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 minutes per side.

Serve with some lime wedges, your favorite rice and avocado salsa (see recipe below)

Avocado Salsa

1 large avocado, chopped into small dice
1/4 small red onion, finely diced
Juice of 1/2 lime
1 medium tomato, diced
salt and pepper, to taste
cilantro, as garnish

Mix all of the ingredients together and top the pork cutlets. Garnish with cilantro.

1 comment:

  1. I really enjoyed this dish! I bought breaded pork cutlets from the local Italian deli so I didn't follow that part of your recipe but the avocado salad turned out great!