Butterfly pork cutlets served with a light and tangy mango salsa, delicious! Pork is slowly winning its way back into the kitchen. It has been a popular believe that pork is not very good for you, as it is fatty. With farming improvements and feeding methods though, pork is now delicious and if you use lean cuts, can be very healthy too.
Ingredients
5 butterfly pork cutlets (fat trimmed)
S & P
olive oil
2 large ripe mangoes (peeled, chopped into small cubes)
3 large Lebanese cucumbers (peeled, de-seeded, chopped into small cubes)
4 large tomatoes (de-seeded, chopped into small cubes)
2 Tbsp fresh parsley (chopped)
3 Tbsp dressing (see Note)
Method
- Trim any fat around pork cutlets, season lightly on both sides with salt and pepper. Put in a container or on a plate and lightly spray with olive oil on both sides. Set aside.
- Prepare salsa. In a bowl, combine chopped mangoes, chopped cucumbers, chopped tomatoes, parsley and dressing. Mix well. Note: Any vinaigrette based dressing can be used, but I make my own by combining 1/3 cup vinegar, 1/4 cup vegetable or olive oil, 1 tsp sugar, 1 tsp salt and 1/4 tsp pepper, in a jar. Shake well for all ingredients to infuse. Herbs can also be added. This dressing is best the next day.
- Heat a grill plate or grill frying pan over medium heat. Once pan is hot, place pork butterfly cutlets and cook on both sides until well browned and meat is cooked.
- Serve with boiled potatoes and mango salsa.
