Thinly sliced center cut pork cutlets dipped into a lime infused egg wash; then coated with coconut panko breadcrumbs before pan frying until golden brown.
I first posted this recipe for Coconut and Lime Pork Cutlets back in February 2012. Recently I had purchased a pork loin roast that was too large for my family of four and cut it down to make cutlets for another meal.
I’ve mentioned it before, but a lot of times I’ll make something once here for the blog and don’t make it again for a long time. It’s not because it wasn’t tasty, because I wouldn’t share it here if it wasn’t.
But rather I have so many recipe ideas in the pipeline, I can’t possibly make them all if I continually make the same things over and over again.
Yes, there are some recipes that I do make again like our favorite chili or roasted chicken, but for the most part it’s “all new, all the time”. I was glad I came across this recipe for Coconut and Lime Pork Cutlets though because they were delicious.
Coconut flakes aren’t something I regularly keep in my pantry, but I happened to have some after making those macaroons so this was the perfect recipe to use up what I had left before it went bad.
How do you make Coconut and Lime Pork Cutlets?
To make this recipe you’ll need four center cut, boneless pork chops; mine were approximately 6-ounces each, Panko breadcrumbs, flaked coconut, lime juice, eggs and coconut oil.
Start by trimming any fat from the pork chops; then pound them using a meat mallet to thin them out so that they are uniform in size.
Next, prepare two small bowls for coating. In one bowl, combine the eggs and lime juice; then whisk together. In the second bowl combine the breadcrumbs and the coconut.
First dip the meat into the egg mixture; then into the coconut breadcrumb mixture. Repeat for all six cutlets. Heat a large skillet over medium heat and add the oil.
Finally, add the cutlets, browning on each side until they are cooked through and golden; approximately 3-4 minutes per side. Drain the pork cutlets on paper towels to remove any excess oil; then serve.
These Coconut and Lime Pork Cutlets were so flavorful with the crunchy coconut and breadcrumb coating and super juicy on the inside. Serve these with your favorite vegetable and side dish, or serve on top of a bed of mixed greens with a vinaigrette. ~Enjoy!
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Ingredients
- 4- 6(ounce) Boneless Pork Chops
- 1 c. Panko Breadcrumbs
- 1 c. Flaked Coconut
- 3 tbsp. Lime juice
- 2 large Eggs
- 1/2 cup Coconut Oil, for frying
Instructions
- Start by trimming any fat from the pork chops; then pound them using a meat mallet to thin them out so that they are uniform in size.
- Next, prepare two small bowls for coating. In one bowl, combine the eggs and lime juice; then whisk together. In the second bowl combine the breadcrumbs and the coconut.
- First dip the meat into the egg mixture; then into the coconut breadcrumb mixture. Repeat for all six cutlets. Heat a large skillet over medium heat and add the oil.
- Finally, add the cutlets, browning on each side until they are cooked through and golden; approximately 3-4 minutes per side. Drain the pork cutlets on paper towels to remove excess oil then serve.
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OOohhh! I bet this is good! I’m always looking for unique ways to make chicken and pork. Thanks for posting.
~Melissa
You’re welcome, thanks for stopping by! It was very tasty and it would probably work well with chicken and fish.
nice idea..thanks for sharing...