RECIPES

California Pork Cutlet Sandwich

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Total Time:

35min

Cook Time:

15min

Prep Time:

20min

Nutritional Highlights (per serving)

See Full

350
Calories
18 g
Total Fat
4 g
Dietary Fiber
19 g
Protein
29 g
Total Carbs
 California Pork Cutlet Sandwich

A real change of pace from traditional sandwiches, this recipe features crispy panko-crusted pork cutlets topped with corn salsa and sriracha, with creamy California Avocados to cool the heat.

Ingredients

Serves: 8
  Schnucks whole grain sandwich roll
  Schnucks nonstick cooking spray
cup  mild or medium garden style refrigerated salsa
cup  fresh or frozen (thawed) corn kernels
  (4-oz.) Schnucks diced green chilies
Tbsp.  sriracha chili sauce
  Schnucks large eggs, lightly beaten
1 1/2  cups  panko bread crumbs
  (4 to 6-oz. each) fresh pork cutlets
1/4  cup  Schnucks canola oil
  ripe, Fresh California Avocado, peeled, seeded and sliced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Preheat oven to 400 degrees F. With serrated knife, cut rolls in half horizontally. Place rolls, cut side up, on large rimmed baking pan and lightly spray with cooking spray. Toast in oven 5 to 8 minutes or until golden brown.
  2. Meanwhile, in medium bowl, combine salsa, corn and green chilies. Set aside.
  3. Place egg in shallow dish; place panko in second shallow dish. Dip each cutlet into egg, coating both sides. Then press cutlet into panko to adhere on both sides. Transfer to wax paper and repeat with remaining cutlets.
  4. In 12-inch skillet, heat oil over medium-high heat. Add cutlets to pan and cook 6 to 7 minutes or until golden brown and internal temperature reaches 145°F, turning once during cooking.
  5. Mash one avocado and divide evenly between tops and bottoms of rolls; drizzle sriracha sauce over mashed avocado; place one cutlet on bottom of each roll and top with 2 tablespoons corn salsa mixture. Divide avocado slices from one avocado evenly between sandwiches and cover with top halves of rolls. With serrated knife, cut sandwich in half and serve with remaining corn salsa for dipping.

Serving Suggestion: Pair with fresh fruit and sliced vegetables.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 350
Total Fat 18 g
Trans Fat 0 g
Saturated Fat 3 g
Unsaturated Fat 10 g
Polyunsaturated Fat 4 mg
Dietary Fiber 4 g
Protein 19 g
Total Carbs 29 g
Cholesterol 80 mg
Sodium 570 mg
Potassium 570 mg
Total Sugar 6 g

Vitamin A 321 IU; Vitamin C 5 mg; Calcium 42 mg; Iron 1.8 mg; Vitamin D 23 IU; Folate 50 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 4%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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