Recipe Corner: Lemon Pork Cutlets and Mushrooms with Chopped Mint and Cilantro Salad


IY0306_Pork-Cutlets.jpg.rend.sni12col.landscapeBy Christine Vartanian Datian



4 medium pork cutlets, cut about ¼ in. thick

2 cups fresh mushrooms, diced or sliced

3/4 cups plain or Italian breadcrumbs or 3/4 cup all-purpose flour seasoned with sea salt, black pepper, garlic powder, dried basil, and paprika

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1 large egg, beaten with one tablespoon of water

2-3 cloves garlic, minced

2-3 tablespoons olive oil

2 tablespoons unsalted butter

Juice and zest from one large lemon

Fresh lemon wedges as garnish



Place the bread crumbs or seasoned flour and the beaten egg in two separate bowls.

In a large non-stick skills, sauté the garlic in olive oil for a minute or two, do not burn.  Dip the cutlets first into the egg mixture and then the bread crumbs or flour to coat both sides.  Dip cutlets a second time in the egg mixture and bread crumbs or flour, if desired.

Cook the cutlets in the skillet until browned, turning once; add the mushrooms, lemon juice, and zest, and toss until all ingredients are combined.   Add the butter, and cook cutlets for about 5-8 minutes longer.   Remove from heat.  Arrange cutlets on four serving plates.   Serve with Chopped Mint and Cilantro Salad on the side.  Garnish plates with fresh lemon wedges.


Serves 4.


Chopped Mint and Cilantro Salad


2 cups coarsely chopped fresh mint

1 cup chopped fresh cilantro

1 medium carrot, shredded

1/2 medium red onion, sliced thinly

2-3 green onions or scallions, sliced or chopped

Kosher or sea salt and coarse black pepper

Olive oil, fresh lemon juice, red wine or balsamic vinegar

Chopped pistachios or sliced almonds as garnish


In a medium bowl, combine the mint, cilantro, carrots, and onions and toss.  Drizzle with olive oil and season with salt, pepper, and lemon juice or choice of red wine or balsamic vinegar; toss again and serve.  This salad may also be made a day ahead of time, covered and chilled.  When ready to serve, add the dressing and seasonings, and sprinkle with the pistachios or sliced almonds, if desired.


*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:


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