Pork Cutlets with Asian Slaw and Crispy Breadcrumbs

It was so hot this week.  So, I was looking for a quick weeknight meal that I could make on the grill.  This delicious pork cutlet recipe was perfect. This is a light meal.  So, if you have hearty eaters in your family, you may want to double the recipe.  I thought it was perfect for a light summer meal.

1/2 cup panko breadcrumbs

2 TBS canola or avocado oil, divided

Four 1/4-pound center-cut pork tenderloin steaks (about 1/2-inch thick)

2 cloves garlic

3 TBS ketchup

3 TBS unseasoned rice vinegar

2 tsp reduced-sodium soy sauce

2 tsp Worcestershire sauce

2 tsp sugar

1/4 tsp crushed red pepper flakes

Cooking spray

8-9 oz (approx. 1/2 medium head) napa cabbage

1 medium carrot

1/2 cup fresh cilantro leaves

1 tsp toasted sesame oil

Preheat oven to 350 degrees F.  (Or you can use an air fryer.)

Place the pork between 2 sheets of plastic wrap and pound out into a 1/4-inch thickness.  

Toss the panko with 1 TBS of the oil, spread on a baking sheet, and toast until crispy and golden brown, about 12 minutes.  - OR - Add to a small metal baking pan and toast in an air fryer at 325 degrees F for 6-8 minutes, stir frequently. 

Finely mince the garlic and place in a large bowl with the ketchup, vinegar, soy sauce, Worcestershire sauce, sugar, and crushed red pepper flakes.  Whisk to combine.  Transfer 2 TBS of the dressing to a small bowl and brush on the top side of the pork cutlets.  Save the remaining dressing in the small bowl to brush on the other side of the cutlet once on the grill. 

Thinly slice the cabbage and shred the carrot and place in the large bowl with the dressing.  Add the cilantro, the remaining 1 TBS of oil, and the sesame oil and toss to combine.  Set aside.

If using a grill, spray it with cooking spray and preheat it to medium-high heat. Or spray a grill pan with cooking spray and preheat on the stove top over medium-high heat.  

Grill the pork until just cooked through and grill marks are formed, about 2 minutes per side.  Serve the cutlets topped with slaw and garnished with the toasted panko crumbs.

Serves:  4

Source:  Weeknight Wonders - Ellie Krieger

Kimberly