4 Tenderized boneless pork cutlets
1 Tablespoon Wild Cilantro 980 Sauce
1 Tablespoon Caribbean Lime 980 Sauce
1 Tablespoon olive oil
1 teaspoon white wine vinegar
3/4 cup flour
salt and pepper to taste
1 egg beaten with a little water
1 cup Panko crumbs
2 Tablespoons oil for frying
Combine the 980 sauces with the olive oil and white wine vinegar. Place pork cutlets in shallow rectangular bowl. Spoon sauce over them, turn and cover both sides of pork evenly with marinade. Cover and refrigerate for at least 4 hours.
Place flour in bowl and season with salt and pepper. Place egg and water in another bowl. Put Panko crumbs in a third bowl. Dip pork chops in flour, then egg and then in Panko crumbs being sure that the chops are well covered. Place chops and on large plate and refrigerate for at least 1/2 hour to set crumbs.
Heat oil in large skillet and brown chops on both sides. Place in 350 degree oven for 15 minutes to be sure that they are cooked through.
BLACK BEAN SALAD
1 15 Oz. can black beans drained and rinsed
1 large celery stalk, diced
1/4 cup chopped celery leaves
2 roma tomatoes, diced
2 scallions chopped
3 Tablespoons olive oil
1 Tablespoon lime juice
zest of 1 lime
1 teaspoon Wild Cilantro 980 Sauce
1 teaspoon Caribbean Lime 980 Sauce
Combine black beans with celery, celery leaves, tomatoes and scallions.
Combine the vinaigrette ingredients and pour over black bean mixture. Refrigerate for at least 1/2 hour to combine flavors. Serve as is or over a bed of watercress.
MANGO CHATINI ( Dory Greenspan )
Juice of 1 lime
1 teaspoon grated fresh ginger, or to taste
1 large ripe but firm mango, peeled, pitted, and finely diced
1 spring onion, trimmed, quartered lengthwise, and thinly sliced
2 teaspoons finely chopped fresh cilantro
Salt and freshly ground pepper
Pinch of cayenne
Stir the lime juice and ginger together in a small serving bowl. Add the mango, onion, and cilantro and season with slat, pepper and if you'd like, a pinch of cayenne.
Serve over Caribbean pork cutlet.