Pan-Fried Pork Cutlets with Orange and Green Olive Salsa

Name: Pan-Fried Pork Cutlets with Orange and Green Olive Salsa
Yield: Serves 4
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

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Appears in Cook's Country June/July 2005

Main Courses

Pork

Quick

A brightly flavored, easy meal.

SERVES4

Pan-Fried Pork Cutlets with Orange and Green Olive Salsa

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 ...

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