Coconut Pork Cutlets With Mango Salsa Recipe

Ingredients

3/4

cup pico de gallo salsa

1

ripe small mango, seed removed, peeled and finely chopped

1

cup Progresso™ panko crispy bread crumbs

1/3

cup flaked coconut

1/4

cup creamy Dijon mustard-mayonnaise spread

8

pork cutlets (1 lb)

6

tablespoons canola oil

Preparation

In small bowl, mix salsa and mango. Refrigerate until serving time.

In 9-inch glass pie plate, mix bread crumbs and coconut. Brush mustard spread on both sides of pork cutlets; coat with bread crumb mixture.

In 12-inch skillet, heat 3 tablespoons of the oil over medium heat. Cook 4 pork cutlets in oil 4 minutes, turning once, until pork is no longer pink in center. Remove pork to serving plate; cover to keep warm. Repeat with remaining 3 tablespoons oil and 4 cutlets. Serve pork with mango salsa.