Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula
Recipe by Michael Symon
Ginger-Crusted Pork Cutlets
8 3-ounce pork cutlets, cut 1/8-inch thick
1 cup fine ginger cookie crumbs*
2 tablespoons milk
1/4 cup all-purpose flour
1/4 cup canola oil
If necessary, using the flat side of a meat mallet, lightly pound pork cutlets to 1/8 inch thickness. Pat pork dry with paper towel. Set pork aside.
Whisk egg and milk together in shallow bowl or pie plate. Place cookie crumbs and flour into separate shallow bowls or pie plates.
Arrange bowls in the order of flour, egg mixture and cookie curmbs Douse cutlets in flour, shaking off any excess. Then dip the floured cutlets into the egg mixture, allowing extra to drip off. Finally, dip in ginger cookie crumbs, shaking off excess.
Heat 2 tablespoons of the oil over medium-high heat in large skillet. Add half of the cutlets; cook for 1 1/2 to 2 minutes on each side or just until golden and pork is no longer pink in center. Transfer to a platter or plate lined with paper towels. Cook remaining cutlets in remaining 2 tablespoons oil; transfer to the platter or plate.
* To make cookie crumbs, break cookies and place in food processor container. Cover; process until finely ground.