Hawaiian-Style Pork Cutlet with Pineapple Salsa

Ingredients

In this Hawaiian adaptation, we replace the traditional Polish flavors with a tropical twist. Instead of using traditional Polish spices, we incorporate Hawaiian flavors such as pineapple and other tropical ingredients. The breading is also adjusted to include coconut flakes for added texture and a hint of sweetness. The dish is served with a refreshing pineapple salsa, which replaces the traditional Polish side dishes. We alse have the original recipe for Kotlet schabowy, so you can check it out.

• 4 pork chops (about 1 inch thick) (4 kotlet schabowy) 4 pork chops (about 1 inch thick) (4 kotlet schabowy)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 eggs, beaten 2 eggs, beaten
• 1 cup breadcrumbs (120g) 1 cup breadcrumbs (120g)
• 1/2 cup shredded coconut (40g) 1/2 cup shredded coconut (40g)
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• For the pineapple salsa: For the pineapple salsa:
• 1 cup diced pineapple (150g) 1 cup diced pineapple (150g)
• 1/2 cup diced red bell pepper (75g) 1/2 cup diced red bell pepper (75g)
• 1/4 cup diced red onion (40g) 1/4 cup diced red onion (40g)
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the flour, beaten eggs, and breadcrumbs mixed with shredded coconut in separate shallow bowls.
3. 3.
   Season the pork chops with salt and pepper.
4. 4.
   Dredge each pork chop in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb and coconut mixture, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Fry the pork chops until golden brown on both sides, about 3-4 minutes per side.
7. 7.
   Transfer the pork chops to a baking sheet and finish cooking in the preheated oven for 10-12 minutes, or until the internal temperature reaches 63°C (145°F).
8. 8.
   Meanwhile, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, jalapeno pepper, lime juice, chopped cilantro, and salt in a bowl. Mix well.
9. 9.
   Serve the crispy pork cutlets with a generous spoonful of pineapple salsa on top.

Treat your ingredients with care...

• Pork chops — Choose boneless pork chops with a good amount of marbling for juiciness. Pound them slightly to ensure even cooking.
• Pineapple — Use fresh pineapple for the best flavor. Make sure to dice it into small, bite-sized pieces.
• Coconut — Opt for unsweetened shredded coconut to balance the flavors. Toast it lightly before adding it to the breading for enhanced aroma.

Tips & Tricks

• For extra flavor, marinate the pork chops in a mixture of pineapple juice, soy sauce, and ginger for 1-2 hours before breading and frying.
• If you prefer a spicier salsa, leave the seeds in the jalapeno pepper or add a dash of hot sauce.
• Serve the pork cutlets with a side of steamed white rice and a tropical salad for a complete Hawaiian meal.
• If you don't have fresh pineapple, you can use canned pineapple chunks, drained well.
• To make the dish more visually appealing, garnish with a sprig of fresh cilantro or a wedge of lime.

Serving advice

Serve the Hawaiian-Style Pork Cutlet with Pineapple Salsa as the main course, accompanied by steamed white rice and a side of tropical salad. The vibrant colors and flavors of the dish will make it a standout centerpiece on your dining table.

Presentation advice

Arrange the crispy pork cutlets on a platter, placing a generous spoonful of pineapple salsa on top of each cutlet. Garnish with fresh cilantro leaves and serve with a wedge of lime on the side for an extra touch of tropical flair.