Dukkah Crusted Pork Cutlets
Ingredients
Dukkah Crusted Pork Cutlets
- 1 cup pine nuts
- 1 cup cashews
- 1/2 cup toasted sesame seeds
- 3/4 cup panko breadcrumbs
- 1 1/2 tsp dried mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cracked black pepper
- 1/4 tsp ground ginger
- 1 1 1/2 pound pork tenderloin
- 2 large eggs
- as needed canola oil
Yogurt Mint Sauce
- 1/2 cup plain greek yogurt
- 1/2 cup mayonnaise
- 2 tbsp fresh mint chopped
- 1 tbsp fresh lime juice
- 3/4 tsp medium curry powder
- 1/4 tsp salt
- pinch black pepper
Servings: people
Instructions
Yogurt Mint Sauce
- In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
Dukkah Crusted Pork Cutlets
- Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
- Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
- Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
- Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
Recipe Notes
Resist the urge to turn up the heat when cooking the cutlets. Â The nuts will burn very easily! Â A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan. Â After a few minutes the nuts will turn golden and they are ready to flip.
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