Coconut and Lime Pork Cutlets
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Coconut and Lime Pork Cutlets

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. 
Course Main Entree
Cuisine American
Keyword pork
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Author Carrie's Experimental Kitchen



  • 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.