Spicy Pan-Fried Pork Cutlets
Asian Noodle Salad
Ingredients
- 2 lb thin boneless pork chops
- ½ tsp salt
- ½ tsp crushed red pepper
- 2 large eggs
- 1 Tbsp water
- 1½ cups panko breadcrumbs
- ¼ cup olive oil
- 1 lime, cut into wedges
- 2 Tbsp chopped fresh cilantro
Instructions
- Sprinkle pork with salt and red pepper.
- Whisk together eggs and water in a shallow dish. Place panko in a second shallow dish. Dip pork in egg mixture, letting excess drip off; dredge in panko.
- Cook pork, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Serve with lime wedges, and sprinkle with cilantro.
Side Dish Ingredients
- 1 (8-oz) pkg rice noodles
- 1 (13.6-oz) pkg chopped sesame Asian salad kit (such as Dole)
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Prepare noodles according to package directions.
- Prepare salad according to package directions. Add noodles and cilantro; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
325
|
243
|
568
|
| Fat (g) | 14 | 10 | 24 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 10 | 42 | 52 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 358 | 296 | 654 |
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