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Coconut Pork Cutlets with Mango Salsa

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Coconut Pork Cutlets with Mango Salsa
  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 4
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Dinner ready in 20 minutes! Serve these delicious pork cutlets with mango salsa – made using Progresso® bread crumbs.
Updated Nov 26, 2012

Ingredients

  • 3/4 cup pico de gallo salsa
  • 1 ripe small mango, seed removed, peeled and finely chopped
  • 1 cup Progresso™ panko crispy bread crumbs
  • 1/3 cup flaked coconut
  • 1/4 cup creamy Dijon mustard-mayonnaise spread
  • 8 pork cutlets (1 lb)
  • 6 tablespoons canola oil

Steps

  • 1
    In small bowl, mix salsa and mango. Refrigerate until serving time.
  • 2
    In 9-inch glass pie plate, mix bread crumbs and coconut. Brush mustard spread on both sides of pork cutlets; coat with bread crumb mixture.
  • 3
    In 12-inch skillet, heat 3 tablespoons of the oil over medium heat. Cook 4 pork cutlets in oil 4 minutes, turning once, until pork is no longer pink in center. Remove pork to serving plate; cover to keep warm. Repeat with remaining 3 tablespoons oil and 4 cutlets. Serve pork with mango salsa.

Tips from the Pillsbury Kitchens

  • tip 1
    Substitute chicken cutlets for the pork, if desired.

Nutrition Information

471 Calories, 28g Total Fat, 26g Protein, 28g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
471
Total Fat
28g
0%
Saturated Fat
5g
0%
Sodium
417mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
2g
0%
Protein
26g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Vegetable; 3 Lean Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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