Recipe courtesy of Ingrid Hoffmann

Pork Cutlets Empanizado with Mango-Rum Chutney

  • Level: Intermediate
  • Total: 2 hr 48 min
  • Prep: 30 min
  • Inactive: 1 hr 40 min
  • Cook: 38 min
  • Yield: 4 servings
Share This Recipe


1 yellow onion, coarsely chopped

4 garlic cloves, finely minced

1/2 cup orange juice

2 limes, juiced

1 teaspoon coarse salt

8 thin pork loin cutlets


3/4 cup white vinegar

1/4 cup spiced rum

1/2 cup golden raisins

1/2 cup dark brown sugar

1 red onion, chopped

1/2 yellow bell pepper, seeded, ribbed, and chopped

1 (2-inch) piece ginger, peeled and grated

1 garlic clove, grated

1 teaspoon ground allspice

2 large mangoes, peeled, seeded and cubed

1 Granny Smith apple, peeled, halved, cored, and cubed

1 cup all-purpose flour

4 large eggs

2 cups dry plain bread crumbs

1/4 cup vegetable oil


  1. To make the pork marinade, combine the onion, garlic, orange juice, lime juice, and salt in a resealable gallon-sized plastic bag. Add the pork, turn to coat in the marinade, and refrigerate 1 hour or up to overnight.
  2. Meanwhile make the chutney. In a saucepan over medium heat, combine the vinegar, rum, raisins, brown sugar, red onion, bell pepper, ginger, garlic, and allspice. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer until the onions and peppers are soft, 8 to 10 minutes. Add the mangoes and the apple and continue to simmer, stirring occasionally, until the fruit begins to break down and the mixture is thick and jammy, about 15 to 20 minutes. Turn off the heat and set aside to cool. Cover and refrigerate for up to 1 week.
  3. Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the bread crumbs out on another plate and season with salt and pepper. Remove the pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the bread crumbs so they stick. Set the pork cutlets on a platter and set aside for 30 minutes to allow the breading to set.
  4. Heat the oil in a large skillet over medium heat. Fry the cutlets until they are golden brown, 3 to 4 minutes on each side. Transfer to a paper towel-lined plate to drain and serve with the Mango-Rum Chutney.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.