• 4servings
  • 18minutes
  • 479calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B6
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 thin pork-loin cutlets (12 ounces)

  2. 1/4 teaspoon each ground cumin, chili powder, salt, black pepper and ground red pepper(cayenne)

  3. 1/4 cup reduced-fat mayonnaise

  4. 1 tablespoon minced pickled jalapeño pepper

  5. 1/2 teaspoon freshly grated lime peel

  6. 1 tablespoon olive oil

  7. 4 crusty rolls, split in half

  8. 4 leaves romaine lettuce

  9. 1 large ripe tomato, thinly sliced

  10. 1 small ripe avocado, halved, seeded, peeled and sliced

Instructions Jump to Ingredients ↑

  1. Place cutlets between sheets of plastic wrap. With a meat mallet or bottom of a heavy skillet, pound to about 1⁄8 inch thick. In a small bowl mix cumin, chili powder, salt and peppers. Sprinkle mixture over both sides of cutlets.2. In same bowl mix mayonnaise, jalapeño and lime peel.3. Heat 1⁄2 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add 4 of the cutlets and cook 1 minute, turning once, until browned and just cooked through. Remove to a plate. Repeat with remaining oil and cutlets.4. Spread bottom of rolls with mayonnaise mixture. Top with lettuce, pork cutlet, sliced tomato and avocado. Replace roll tops.These would go very well with bowls of Roasted Corn Soup.


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