Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish

Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish
17 Ingredients
  • 1/2 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons light brown sugar
  • 10 mint leaves, chiffonade
  • 2 daikon radishes, julienned
  • 2 scallions, thinly sliced on the bias
  • 1 medium cucumber, small diced
  • 1 clove garlic, minced
  • 1 Fresno chile, brunoised
  • 1/2 cup finely chopped fresh cilantro
  • 2 cups all-purpose flour
  • Salt
  • 2 eggs, whisked together
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup shredded coconut
  • Two 6-ounce center-cut boneless pork chops (1 1/2-inches thick), butterflied and pounded
  • Olive oil
Nutrition
1265
63% daily value
2 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

67% 44

Saturated

89% 18

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

50% 150

Carbs (net)

- 140

Fiber

39% 10

Sugars

- 17

Sugars, added

- 9

Protein

127% 64

Cholesterol

90% 269

Sodium

127% 3059

Calcium

21% 211

Magnesium

45% 180

Potassium

38% 1339

Iron

56% 10

Zinc

35% 5

Phosphorus

97% 680

Vitamin A

12% 111

Vitamin C

69% 42

Thiamin (B1)

120% 2

Riboflavin (B2)

73% 1

Niacin (B3)

92% 18

Vitamin B6

88% 2

Folate equivalent (total)

108% 432

Folate (food)

- 104

Folic acid

- 193

Vitamin B12

25% 1

Vitamin D

0% 2

Vitamin E

13% 3

Vitamin K

84% 67
Comments
 
×