Breaded Pork Cutlets with Pineapple and Ginger Salsa

This is an easy fast recipe to make. The salsa is also good served with baked chicken. I have used both canned and fresh pineapple in this recipe with the same results. 

Breaded Pork Cutlets with Pineapple and Ginger Salsa 

Makes 4 servings

For the salsa: 

2 cups of ½-inch fresh cubed pineapple or canned drained pineapple slices cut into ½-inch pieces 
1 tablespoon white sugar
2 teaspoons fresh, peeled ginger, finely minced
¾ cup of water
2 teaspoons white wine vinegar
Pinch of red pepper flakes
Salt and pepper, to taste

For the cutlets: 

4 boneless pork chops, trimmed of fat
2 large eggs
1 ¼ cup Panko breadcrumbs
1 ½ teaspoons ground cumin
Salt and pepper, to taste
1/3 cup all-purpose flour
3 tablespoons canola oil

Directions

Salsa:  
Add pineapple, sugar, ginger, water, vinegar and red pepper flakes in a small saucepan over medium-high heat until mixture comes to a boil. Stirring occasionally.  

Reduce heat to low. Cover and simmer until pineapple is soft, stirring occasionally and breaking up pineapple with the back of the spoon as it simmers, about 30 minutes. 

Season with salt and pepper and serve with the cutlets.

Cutlets:

Pound pork between sheets of parchment paper to ½-inch thickness. 

Whisk eggs in a small bowl. In a separate bowl, mix Panko breadcrumbs, ground cumin, and salt and pepper. Place flour on a plate. 

Dredge pork in flour, dip into eggs, then turn in breadcrumb mixture to coat.  

Heat oil in a heavy medium-sized skillet over medium heat. Add cutlets and cook until cooked through about 5 minutes per side. Do not overcrowd the cutlets, you may have to cook them in batches or use two skillets.

Serve with pineapple salsa.