A little indulgent, a little healthy -- and a whole lot of flavor!
Course Main Course
Keyword cutlets, pork
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
For The Salsa
2peachespeeled, pitted and cut into 1/2" dice
1/2red bell pepper1/4" dice
1/4cupred onion1/4" inch dice
1tablespoonbasiljulienned, add basil just before serving
For The Cutlets
11 lbpork tenderloin
1/2cupall purpose flour
8slicesProsciutto Di Parmathinly sliced
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.