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.
California Pork Cutlet Sandwich
Nutritional Highlights (per serving)
|4||Schnucks whole grain sandwich roll|
|Schnucks nonstick cooking spray|
|1||cup||mild or medium garden style refrigerated salsa|
|1||cup||fresh or frozen (thawed) corn kernels|
|1||(4-oz.) Schnucks diced green chilies|
|3||Tbsp.||sriracha chili sauce|
|2||Schnucks large eggs, lightly beaten|
|1 1/2||cups||panko bread crumbs|
|4||(4 to 6-oz. each) fresh pork cutlets|
|1/4||cup||Schnucks canola oil|
|2||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
- 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.
- Meanwhile, in medium bowl, combine salsa, corn and green chilies. Set aside.
- 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.
- 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.
- 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.
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%