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Wednesday, February 15, 2012

Coconut & Lime Breaded Pork Cutlets

I can honestly say one of the best things about having this blog (and there are many!) is the many other styles of cooking I get to see each and every day. Each of them are talented in their own rite and I love learning about new products and styles of cooking. For example, I've heard of Grapeseed oil before, but I never used it personally until I heard it mentioned on a fellow bloggers Facebook page, Lauren Kelly, Certified Nutritionist.  According to Lauren, Grapeseed oil is packed with polyunsaturated fats, which studies have shown helps lower cholesterol. It has a mild, neutral flavor like canola oil and has a hight smoke point, which means it can be used at higher temperatures unlike olive oil.  Studies have even shown that the antioxidants in grapeseed oil even help prevent against certain cancers and heart disease. So on my last shopping trip, I picked up a bottle, which was about the same price as the Canola Oil I usually buy, and tried it out on these pork cutlets. They were very good and had a light, refreshing flavor. It was hard to tell a taste difference with the coconut and lime flavors but the breading browned nicely and the oil wasn't burning, causing that smokey flavor an oil sometimes gets if left on the heat for too long. So thank you Lauren for the great tip and I can't wait to try it out in salads as well! 

Coconut & Lime Breaded Pork Cutlets
4-6oz. Center Cut, Boneless Pork Chops
1c. Flour
1 c. Panko Breadcrumbs
1c. Flaked Coconut
1 Lime, zest and juice
2 Eggs
1/4 c. 2% Milk
Grapeseed Oil, for frying

Trim any fat from the pork chops then cut horizontally into 1/4" thick slices (approximately 2 per chop depending on the thickness) then pound to thin out using a meal mallet so that they are uniform in size. Prepare three separate bowls. One for the flour. The second, combine the eggs, milk and lime juice. And the third, combine the breadcrumbs with the coconut. First dip the meat into the flour, then the egg mixture, then into the coconut breadcrumb mixture. Heat a large saute pan with approximately 1/4"-1/2" oil until it is very hot. Gently add the cutlets, browning on each side until they are cooked through and golden. Drain meat on paper towels to remove excess oil then serve. Makes 8-10 cutlets. 


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  1. OOohhh! I bet this is good! I'm always looking for unique ways to make chicken and pork. Thanks for posting.


  2. You're welcome, thanks for stopping by! It was very tasty and it would probably work well with chicken and fish.

  3. nice idea..thanks for sharing...


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