Pork Cutlets w/Cherry Peppers

This recipe takes literally 10 minutes to prepare from start to finish. Any leftovers are perfect to stuff in between a hoagie bun to brown bag the next day.

Ingredients:
2-3Tbl Extra Virgin Olive Oil
4 Thin Pork Cutlets

2Tbl Flour
4Tbl Panko Bread Crumbs *see note

8 Cherry Peppers
2 Cloves Garlic

3/4C White Wine **see note
Salt & Pepper

Directions:
Mix together flour and bread crumbs in a shallow dish. Season pork with salt and pepper. Coat pork in flour/bread crumb mixture. Remove stems & seeds from cherry peppers, then dice. Slice garlic. Heat a skillet over medium heat with EVOO. Add pork, peppers, and garlic. Cook for 1 minute. Flip the pork. Deglaze with wine. Cook 2-3 more minutes.

De-stem and De-seed 8 cherry peppers.

Dice the peppers.

Slice the garlic.

Mix together the panko and flour in a shallow dish.

Season the 4 pork cutlets with salt and pepper. 

Dredge and press each cutlet into the breadcrumb/flour mixture.

Preheat a (preferably non-stick) skillet over medium-high heat w/2Tbl EVOO.

After 2min. (or once the oil is hot), add the pork.

Add the chopped cherry peppers and sliced garlic.
Cook for 1min.
If the pan becomes a little dry, add an extra tablespoon of EVOO.

Flip each pork cutlet and give the pan a good shake.

Add 3/4C wine.

Cook for 2-3 more minutes.

Plate up.

Serve with Parmesan Orzo. Click HERE for the recipe.

Cook's Note:

*If you don't have Panko Bread Crumbs (like I most times don't), substitute w/4Tbl regular dried bread crumbs. 

**Instead of using wine, substitute 1/2C reserved cherry pepper pickling liquid.