Pipian Pork Cutlets
Pipian pork cutlets are such a delicious blend of flavors and it’s sure to be a new family favorite!
4
30 Minutes
10 Minutes
40 Minutes
Ingredients
- 4 cups lettuce leaves
- 1 cup amaranth
- 4 radishes, sliced
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper to taste
- 2 cups of flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 4 pork cutlets 5 oz. each
- ½ cup olive oil
- 1 (8.25 – ounce) jar Doña María® Pipián
- 1 ½ cups vegetable stock
Directions
- Season lettuce leaves, amaranth and radishes with olive oil, vinegar, salt, and pepper.
- Place flour, eggs, and breadcrumbs in separate shallow bowls.
- Season pork cutlets with remaining salt and pepper. Dredge them in flour. Dip in eggs and coat with breadcrumbs.
- In large skillet over medium heat, heat 1/2 cup olive oil. Fry pork cutlets 3 to 5 minutes on each side or until cooked through. Drain on paper towel lined plate.
- Remove to a plate with absorbent paper to remove the olive oil excess.
- In large pot over medium-high heat combine DOÑA MARÍA® Pipian and stock. Cook 3 to 4 minutes or until mixture is smooth. Remove from heat.
- Serve the breaded pork cutlets on plates and bathe with pipian sauce.
- Accompany with the salad of lettuce leaves, amaranth and radishes.