Pork Chuletas with Salsa Criolla

By: Marge Perry & David Bonom


For the Salsa:   

1 small of red onion thinly sliced
1 red bell pepper thinly sliced
3 tablespoons of cilantro chopped
2 tablespoons of lime juice
1/4 teaspoon of ground cumin
1/4 teaspoon of salt   

For the Pork:   

1/4 cup of all-purpose flour
1/2 teaspoon of garlic powder
2 large of eggs
1/2 cup of plain bread crumbs
4 thin cut of sirloin pork cutlet about 1-1/4 pounds
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1/4 cup of olive oil


Make the salsa: 

  1. Combine the onion, bell peppers, cilantro, juice, cumin, salt and pepper in a bowl.

Make the chops: 

  1. 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; then dredge in the bread crumbs and set on a separate plate. Repeat with the remaining cutlets.
  2. 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.