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Garlic & Zest

Gourmet Cooking at Home!

Crispy Pork Cutlets with Fresh Peach Salsa

Crispy Pork Cutlets with Fresh Peach Salsa
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Here’s a dinner option that’s fancy enough for company, but easy enough for a Tuesday night.  Crispy Pork Cutlets with Fresh Peach Salsa.   I know!  Doesn’t it look good?  Crunchy panko-coated pork cutlets, fried to a golden brown and topped with buttery, salty prosciutto and a sweet, tangy peach salsa.  Yum!  And it comes together quicker than you might think.  About 40 minutes start to finish.  Faster, if you can enlist some helpers to chop the salsa and set the table.

 


Peach salsa in a bowl.

Since the peaches are at their peak right now, I’ve been using them in all sorts of recipes.  I’ve got some hand pies that I’ll be sharing with you soon and we’ve been eating peach caprese salads, ice creams and pies and enjoying peach infused cocktails.  For this simple salsa, just dice the peaches, bell pepper and onion and toss them with fresh herbs.  It couldn’t be simpler.

pork loin and a knife.

For the pork cutlets, I like to start with a pork tenderloin because it’s already lean, so I don’t need to do much trimming. It’s also such a tender cut that it only takes a few whacks with the flat side of a meat tenderizer to make cutlets.

pounding pork with a mallet dredging station

The next step is a traditional dredge of seasoned flour, beaten egg and panko bread crumbs.  You could use dried regular or Italian breadcrumbs, but I think the panko lends a heartier crunch to these cutlets.

breaded pork cutlets frying pork cutlets in a cast iron skillet

Measure a quarter inch of canola oil into a heavy bottomed pan or preferably a cast iron skillet.  Heat the oil over a medium to medium high heat and cook the cutlets in several batches, without crowding the pan — you want to give them room to fry on all sides without sticking together.  Oh, and another tip — instead of using a spatula to flip them (dangerous because they will splatter if you drop them in a pool of hot oil) use kitchen tongs to carefully turn them.  

To serve, just top each cutlet with a little prosciutto and spoon on some of the salsa.  I like this with a simple arugula salad (shown here).  Both Scott and Emily loved this dish and consequently, it’s being added to the repertoire for the rest of peach season!  If you want to be a hero at dinnertime, this dish will do it!

Crispy Pork Cutlets with Fresh Peach Salsa on a plateCrispy Pork Cutlets with Fresh Peach Salsa with fork and knife. Crispy Pork Cutlets with Fresh Peach Salsa with arugula

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5 from 4 votes

Crispy Pork Cutlets with Fresh Peach Salsa

A little indulgent, a little healthy -- and a whole lot of flavor!
Course Main Course
Cuisine American
Keyword cutlets, pork
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 234kcal

Ingredients

For The Salsa

  • 2 peaches peeled, pitted and cut into 1/2" dice
  • 1/2 red bell pepper 1/4" dice
  • 1/4 cup red onion 1/4" inch dice
  • pinch salt
  • 1/2 teaspoon lime zest
  • 2 tablespoons parsley freshly chopped
  • 1 tablespoon basil julienned, add basil just before serving

For The Cutlets

  • 1 1 lb pork tenderloin
  • 1 egg lightly beaten
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 8 slices Prosciutto Di Parma thinly sliced

Instructions

Make the salsa

  • In a small bowl combine the peaches, bell pepper, red onion, lime zest and parsley. Toss to combine. Don't add the basil until you're ready to serve. It wilts and discolors quickly, so to retain the freshness, add it at the last minute. Set aside.
  • Preheat the oven to 200°.

For the pork

  • Cut the pork into 3/4" medallions, cutting across the tenderloin crosswise. Lay the pork pieces on a cutting board and use the flat side of a meat mallet to pound the cutlets to about 1/4" thick. Set aside.

Set Up The Dredge

  • In a shallow bowl, add the flour, salt and pepper, stir to combine. Add the egg to a shallow bowl and whisk lightly with a fork. Add panko to a third shallow bowl. Coat the pork cutlets in assembly line fashion, dipping and coating both sides of the pork first in the flour mixture, then in the egg and finally in the panko. Transfer the cutlets to a platter.

Fry The Pork

  • Place a cast iron or other heavy skillet over medium to medium high heat. Add enough canola oil to reach about 1/4" up in the pan. When the oil is hot but not smoking, test it by adding 1 or 2 breadcrumbs to the oil. If they sink to the bottom, continue to heat the oil. If they float immediately, the oil is ready.
  • Carefully transfer the pork tenderloins a few at a time to the skillet - but don't crowd the pan, the cutlets should not touch one another. Cook for 2-3 minutes per side or until the cutlets are a golden brown. Transfer to a baking sheet lined with paper towels to soak up the excess oil. Keep the pork warm in the oven while you cook the remaining cutlets.

Assemble The Dish

  • Cut each slice of the prosciutto in half, lengthwise .
  • Place the cutlets on a serving platter and top each with a piece of prosciutto. Add the basil to the salsa and serve the salsa alongside the pork cutlets.

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 814mg | Potassium: 277mg | Fiber: 2g | Sugar: 7g | Vitamin A: 965IU | Vitamin C: 26.6mg | Calcium: 41mg | Iron: 2.1mg

 

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Want a great cutlet recipe? Crispy Pork Cutlets with Fresh Peach Salsa is an easy, delicious dinner for any night. Topped with salty prosciutto and fresh peach salsa, the flavors pop! #pork #porktenderloin #cutlets #porkcutlets #porktenderloinrecipe #peachsalsa #prosciutto #panko #porkdinner #tenderloinrecipe #tenderloindinner #bellpeppers #friedpork #castironskillet #weeknightdinner #weekenddinner #easydinnerrecipe

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Entrees// Meat// Pork50 Comments

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Comments

  1. Karly says

    January 9, 2018 at 11:02 PM

    Wow, talk about a light in the gloomy winter dark! This meal looks SO good and packed full of flavor- MUST try!

    Reply
    • Lisa says

      January 10, 2018 at 1:53 PM

      So glad you like it, Karly!

      Reply
  2. Kristi says

    January 9, 2018 at 4:36 PM

    What a great combination of flavors. Delicious and a nice change from our regular grilled pork chops.

    Reply
    • Lisa says

      January 9, 2018 at 6:05 PM

      It’s a nice departure from the ordinary. Hope you enjoy it.

      Reply
  3. Charla @ That Girl Cooks Healthy says

    January 9, 2018 at 3:48 PM

    Wow! This looks so darn good and the peach salsa is winning me over.

    Reply
  4. Valentina says

    January 9, 2018 at 3:34 PM

    Beautiful! And sounds so flavorful! (And how brilliant to use that dish for the 3-step breading process!)

    Reply
    • Lisa says

      January 9, 2018 at 6:04 PM

      LOL – it’s my condiment tray — for dressing hot dogs and hamburgers…

      Reply
  5. Kushi says

    January 9, 2018 at 3:33 PM

    Great combo. So colourful and delicious

    Reply
  6. Teri Stephens says

    January 9, 2018 at 2:24 PM

    This is fabulous. Looks like the perfect meal to me, and loving the color and sweetness of the peach salsa.

    Reply
  7. Platter Talk says

    September 15, 2016 at 6:00 PM

    I like the idea of using panko with the pounded pork cutlet. Tender & crispy. Add the prosciutto and salsa makes this dish go over the top. Thanks for the great post and new idea.

    Reply
    • Lisa says

      September 15, 2016 at 7:49 PM

      This is a winner! Hope you enjoy!

      Reply
  8. Amanda | My Gluten-Free Miami says

    September 15, 2016 at 5:45 PM

    So colorful! And the pork is on sale this week–yay!

    Reply
    • Lisa says

      September 15, 2016 at 7:49 PM

      Yay!

      Reply
  9. Lokness @ The Missing Lokness says

    September 15, 2016 at 2:53 PM

    What a beautiful dish! Golden brown pork cutlets with peach salsa and prosciutto. Crispy, sweet, and savory. Sounds like a perfect meal!

    Reply
    • Lisa says

      September 15, 2016 at 3:22 PM

      Thank you – it’s got a little bit of everything!

      Reply
  10. Derek @ Dad With A Pan says

    September 15, 2016 at 2:34 PM

    LOVE prosciutto! Ever had it on brie? SO GOOD!

    Reply
    • Lisa says

      September 15, 2016 at 3:21 PM

      Me too! And yes, love it with brie etc. etc. etc. LOL!

      Reply
  11. Lisa says

    September 15, 2016 at 1:55 PM

    This looks delicious! The peach salsa would be good on everything and I think you’re spot-on going with the panko for breading the cutlets. This goes on my short-list of recipes to try soon! ?

    Reply
  12. motaparla says

    July 9, 2016 at 1:43 PM

    That looks absolutely delicious cant wait to try it

    Reply
    • Lisa says

      July 9, 2016 at 5:59 PM

      Let me know how you like it!

      Reply
  13. Aarika says

    July 8, 2016 at 2:04 AM

    Your peach salsa looks incredible! I love the addition of parsley. What a great idea! I am not a huge pork fan, but my hubby will adore your recipe, and I can definitely munch on your deliciously fresh salsa. Great recipe!

    Reply
  14. a flavor journal. says

    July 7, 2016 at 5:45 PM

    This looks amazing! I love the fresh take on it with the peach salsa. Can’t wait to try!

    Reply
  15. Krysten (@themomnoms) says

    July 7, 2016 at 2:55 PM

    These look so great!
    We love pork in my household, so this is something that we could add in perfectly!

    Reply
    • Lisa says

      July 7, 2016 at 3:28 PM

      Thanks Krysten! We’re pig lovers too!

      Reply
  16. thegloballocalblog says

    July 7, 2016 at 2:29 PM

    This looks delicious! I feel like that salsa can go on anything.

    Reply
    • Lisa says

      July 7, 2016 at 3:27 PM

      You’re probably right!

      Reply
  17. Rachel @ Bakerita says

    July 7, 2016 at 11:39 AM

    OMG. I seriously got all drool-y and hungry when I saw these photos! I need to make this for dinner ASAP – the peach salsa takes it over the top!

    Reply
    • Lisa says

      July 7, 2016 at 1:27 PM

      LOL! Glad it gave you such a positive reaction! It’s a really simple and delicious dish!

      Reply
  18. Belinda says

    July 6, 2016 at 7:44 PM

    This looks absolutely delicious! Something I would definitely try!

    Reply
    • Lisa says

      July 7, 2016 at 7:44 AM

      Thanks, Belinda!

      Reply
  19. Christine | Vermilion Roots says

    July 6, 2016 at 7:09 PM

    That salsa looks like it will be good with anything! 🙂

    Reply
    • Lisa says

      July 6, 2016 at 7:40 PM

      Absolutely!

      Reply
  20. Plating Pixels says

    July 6, 2016 at 6:59 PM

    My friends love schnitzel and seems like a fun variation! Will totally recommend to them.

    Reply
    • Lisa says

      July 6, 2016 at 7:40 PM

      I hope they enjoy as much as my family does!

      Reply
  21. Jenn @peasandcrayons says

    July 6, 2016 at 6:38 PM

    Total heaven on a plate! I love how colorful and vibrant this dish is — a must-try for sure!

    Reply
    • Lisa says

      July 6, 2016 at 7:39 PM

      Thanks, Jenn! Enjoy!

      Reply
  22. Sara says

    July 6, 2016 at 6:37 PM

    Ohh! This looks awesome!! I love peach salsa, I need to try your recipe!

    Reply
    • Lisa says

      July 6, 2016 at 7:38 PM

      Let me know how you like it, Sara!

      Reply
  23. Josie says

    July 6, 2016 at 1:02 PM

    Great recipe and the prosciutto is such a great touch!

    Reply
    • Lisa says

      July 6, 2016 at 1:25 PM

      Thanks Josie! Glad you like it!

      Reply
  24. yined ramirez says

    July 6, 2016 at 12:44 PM

    This is lovely! Can I switch peaches for mangos? Every morning I’m on mango patrol…

    Reply
    • Lisa says

      July 6, 2016 at 1:24 PM

      absolutely! Mangoes would be fabulous!

      Reply
  25. Tamara says

    July 6, 2016 at 11:29 AM

    Pork and peaches are such a perfect pairing! This looks like a lovely summer dish, healthy, and quick…

    Reply
    • Lisa says

      July 6, 2016 at 12:39 PM

      Thank, Tamara! It’s great for summer!

      Reply
  26. Dahn says

    July 6, 2016 at 11:19 AM

    Oh I love an easy weeknight recipe that looks like it took more time than it actually did to prepare. This is perfect!

    Reply
    • Lisa says

      July 6, 2016 at 12:39 PM

      I’m all for easy weeknight cooking, too!

      Reply
  27. efwalt says

    July 6, 2016 at 11:09 AM

    Love this recipe! Pork and peach is one of my favourite combinations and so under used!!!

    Reply
    • Lisa says

      July 6, 2016 at 12:38 PM

      Well, I happened to have a pork tenderloin — and a whole mess of peaches, so you, know, necessity is the root of invention!

      Reply
  28. laughingspatula says

    July 6, 2016 at 10:49 AM

    Oh my gosh these look so good! I love anything crispy and the peach salsal summers it up! Nice step by step photos which I totally appreciate!

    Reply
    • Lisa says

      July 6, 2016 at 12:37 PM

      They are very tasty and the recipe is very straightforward. Hope you enjoy!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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