Panko Crusted Pork Cutlets with a Pineapple and Ginger Salsa

The fresh taste of pineapple and fresh ginger meld together beautifully to create a fresh salsa topping for pork cutlet breaded with a delicious panko crust.

Pineapple Ginger Salsa

Pineapple Ginger Salsa


  • 2 1/2 Cups Diced Pineapple
  • 2 Tbs Sugar
  • 2 Tsp Fresh Ginger, Minced
  • 3/4 Cup Water
  • 2 Tsp White Wine Vinegar
  • 4 Boneless Pork Loin Chops (Trimmed)
  • 2 Large Eggs
  • 1 1/4 Cup Panko (Japanese Breadcrumbs)
  • 1 1/2 Tsp Ground Cumin
  • 1/3 All-Purpose Flour
  • 3 Tbs Canola Oil

Pineapple Salsa Directions:

  1. Stir pineapple cubes, sugar, minced ginger, and water in medium saucepan over medium-high heat until mixture comes to a boil.
  2. Reduce heat to medium, cover, and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes.
  3. Stir in white wine vinegar.
  4. Season pineapple salsa to taste with salt and pepper.

Pork Chop Directions:

  1. Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness.
  2. Sprinkle with salt and pepper.
  3. Whisk eggs in medium bowl to blend.
  4. Mix panko breadcrumbs and ground cumin in another medium bowl.
  5. Place flour on a plate.
  6. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere.
  7. Heat oil in heavy large skillet over medium heat.
  8. Add pork and cook until cooked through, about 5 minutes per side.
  9. Serve pork with pineapple salsa.

Tip: Pounding the meat until is 1/2-inch thick all over is an awesome technique for shortening the cook time, and making sure your meat gets cooked all the way through. I use it any time I plan to cook meat on the stove.

Serves: 4

Prep/Cook Time: 40 Minutes

Original recipe published in Bon Appetit Magazine.