Southwestern Salad with Spicy Breaded Pork Cutlets
Juicy pork cutlets over a fresh corn and avocado salad are perfect for dinner tonight. Prep extra smoky Southwestern salad dressing for a leftover lunch the next day.
Prep Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, Salad
Cuisine: American
Keyword: how to cook pork, pork recipes, pork tenderloin, salad, southwest, Southwestern
1chipotle chili from a 7-ounce can chipotle in adoboseeds discarded
2teaspoonsadobo sauce from canned chipotle in adobo
⅛teaspoonkosher salt, to taste
⅓cupextra-virgin olive oil or avocado oil
Pork Cutlets
11¼-pound pork tenderloinsilver skin removed
1cupplain bread crumbs
1teaspoonchili powder
1largeegg
1tablespoonlime juice
4tablespoonscanola or avocado oil divided
Salad
2earscornhusked and charred
5ounces(1 bag) mixed baby greens
⅕cupchopped chives
1ripe avocado, diced
Lime wedgesfor garnish
Instructions
Dressing
Combine yogurt, vinegar, lime juice, water, the chipotle chili adobo sauce, and kosher salt in a blender; blend until smooth. With blender running, add olive oil in a slow stream, blending until thickened and emulsified. Season to taste with salt and set aside.
Pork Cutlets
Cut tenderloin into eight pieces crosswise. Place each piece between 2 sheets of plastic wrap and pound gently with a meat mallet or heavy pot to ¼-inch thickness. Lightly sprinkle cutlets with salt. Place on a baking sheet and set aside.
Combine bread crumbs and chili powder in a wide, shallow dish or pie pan. Whisk together egg and lime juice in a shallow bowl. Dip cutlets, 1 at a time, in egg mixture (allowing excess to drip back into bowl), then in bread crumbs, turning to coat well. Transfer back to baking sheet.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add half of the cutlets and cook, turning once, until golden brown and cooked through, 3 to 4 minutes total. Transfer cooked cutlets to a serving platter and wipe out pan with paper towel. Add remaining 2 tablespoons oil to the skillet and cook remaining cutlets as described above.
Salad
Cut kernels from corn and add to a large bowl. Gently toss with salad greens, avocado, and chives. Serve salad alongside cutlets, with dressing drizzled over both and lime wedges for squeezing.
Notes
Nutrition facts are estimated and utilize all the dressing. You will only use a portion of that dressing.