Name: Pan-Fried Pork Cutlets with Orange and Green Olive Salsa
Total time: PLACEHOLDER
Ingredients: 2 seedless oranges , peeled, pith removed with knife, and orange segments cut into 1/4-inch pieces; 1 cup pimento-stuffed olives , chopped; 1 medium clove garlic , minced; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon olive oil; 1/2 cup all-purpose flour; 1 cup plain bread crumbs; 2 large eggs; 4 boneless pork chops , about 1/2 inch thick; 1/2 cup vegetable oil

Why This Recipe Works

For our Pan-Fried Pork Cutlets recipe, we use three-step breading to ensure the coating stuck fast to the meat and cooked up crisp. We dipped each cutlet first in flour, then egg, then the bread crumbs, pressing down on the cutlets to make sure the bread crumbs stuck firmly. We added the cutlets to oil heated until shimmering over medium-high heat, then lowered the heat to medium for thorough browning without risking overcooking the meat. Oranges, olives, parsley, and lemon juice combined to make a tangy, briny salsa—a perfect accompaniment for our pork cutlets.

Before You Begin

A vibrant orange and green olive salsa adds sparkle to breaded pork cutlets.

Instructions

Toss oranges, olives, garlic, parsley, and olive oil in small bowl. Season salsa with salt and pepper.

Place flour and bread crumbs in separate shallow bowls. Beat eggs with fork in third bowl.

Season pork chops with salt and pepper. One at a time, dip chops first in flour, then in egg, and finally in bread crumbs, pressing down to adhere crumbs. Set pork chops aside in single layer on large plate.

Heat vegetable oil in large nonstick skillet over medium-high heat until shimmering. Place chops in skillet, lower heat to medium, and cook until crisp on both sides, 4 to 6 minutes. Drain chops on paper towels, transfer to platter, and serve with salsa.