Crispy Panko Pork Cutlets with Fresh Peach Salsa
Golden-brown pork tenderloin medallions coated in crispy panko breadcrumbs, topped with silky prosciutto and accompanied by a vibrant peach salsa studded with red bell pepper and fresh herbs. The contrast between the warm, savory cutlets and cool, fruity salsa creates a perfect balance of flavors and textures. This elegant dish works beautifully for summer entertaining or a special weeknight dinner when peaches are at their peak.
Ingredients
- 2 peaches, peeled, pitted and cut into 1/2 inch dice
- ½ red bell pepper, 1/4 inch dice
- ¼ cup red onion, 1/4 inch dice
- 1 pinch salt
- ½ teaspoon lime zest
- 2 tablespoons parsley, freshly chopped
- 1 tablespoon basil, julienned
- 1 1-lb pork tenderloin
- 1 egg, lightly beaten
- ½ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- 8 slices Prosciutto Di Parma, thinly sliced
- canola oil, for frying
Instructions
- 1
Combine peaches, bell pepper, red onion, lime zest and parsley in small bowl
- 2
Preheat oven to 200 degrees
- 3
Cut pork into 3/4 inch medallions across tenderloin
- 4
Pound cutlets to 1/4 inch thickness using flat side of meat mallet
- 5
Set up breading station with flour mixture, beaten egg, and panko in separate bowls
- 6
Coat each cutlet in flour, then egg, then panko
- 7
Heat oil to 1/4 inch depth in heavy skillet over medium to medium high heat
- 8
Test oil readiness with breadcrumbs - they should float immediately
- 9
Fry cutlets 2-3 minutes per side until golden brown, working in batches
- 10
Transfer to paper towel-lined baking sheet and keep warm in oven
- 11
Cut prosciutto slices in half lengthwise
- 12
Top each cutlet with prosciutto piece
- 13
Add basil to salsa just before serving
Tips
Test oil temperature with breadcrumbs - they should float immediately when oil is ready, preventing soggy coating.
Add basil to salsa just before serving to maintain bright green color and fresh flavor.
Keep cooked cutlets warm in low oven while finishing remaining batches to serve everything hot.
Good to Know
Refrigerate leftover cutlets up to 2 days. Reheat in 350F oven to maintain crispiness.
Bread cutlets up to 4 hours ahead and refrigerate. Prepare salsa components except basil up to 1 day ahead.
Serve immediately while cutlets are hot and crispy. Salsa can be at room temperature.
Common Mistakes
Don't overcrowd pan to avoid temperature drop and soggy coating.
Pound meat evenly to ensure uniform cooking time.
Test oil temperature properly to prevent greasy cutlets.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 425F for 12-15 minutes, flipping once. Spray with oil for extra crispiness.
What if I don't have a meat mallet?
Use a rolling pin or heavy skillet bottom. Place meat between plastic wrap to prevent mess.
How long will the salsa keep?
Salsa keeps 2-3 days refrigerated. Add basil just before serving for best color and flavor.