Make sure to pound the pork until it's nice and thin. To do so, wrap a cutlet loosely with plastic wrap and place on your cutting board. Using a meat mallet, pound the pork cutlets until they're ¼ inch thick. Repeat with the remaining cutlets. If you don't have a meat mallet, a rolling pin will do just fine.
Make Healthyish's cumin pork cutlets
Sunshine-yellow butternut squash and crunchy quick-pickled red onions provide a vibrant contrast to tender pork cutlets, infused with cumin and smoky paprika
Photograph by Linda Pugliese
Preparation time 30 mins
Cooking time 20 mins
- 1 large butternut squash, peeled and cut into 2-inch chunks
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- Kosher salt and freshly ground black pepper
- 4 pork cutlets (about 455g in total), pounded to ¼-inch thickness
- 60ml olive oil
- 2 tbsp fresh lime juice
- 32g chopped fresh coriander leaves
- 2 tablespoons quick-pickled red onions (see recipe here)
- Fill a steamer pot with 2.5cm of water and fit with the steamer insert. Cover and bring to a boil, then add the butternut squash. Cook until you can easily poke a piece of butternut squash with a fork, 15 to 18 minutes.
- Meanwhile, in a small bowl, mix together the cumin, smoked paprika, and 1 teaspoon each of salt and pepper.
- Sprinkle the mixture evenly over the pork cutlets, making sure both sides are evenly coated.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the pork and cook until cooked through, 1 to 2 minutes per side. Do this in batches, if necessary. Transfer the pork to a plate, cover with aluminium foil to keep it warm, and let rest for 5 minutes,
- When the squash is done cooking, transfer it to a serving bowl and mash with a potato masher. Stir in 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Stir together the remaining 1 tablespoon oil, the lime juice, coriander, pickled onions, and ¼ teaspoon each salt and pepper. Serve the cutlets over the squash, topped with the coriander-lime sauce.