Pork Cutlets & Canteloupe Salad

October 07, 2018

Pork Cutlets & Canteloupe Salad


  • 4 (1/2-inch–thick) pork cutlets
  • Kosher salt
  • 1 cup coarsely grated cantaloupe, plus 2 cups thinly sliced (divided)
  • 4 tablespoons fresh lime juice, divided
  • 2 tablespoons olive oil
  • 4 scallions, thinly sliced
  • 1 red chile, thinly sliced
  • 1/4 cup chopped cilantro
  • 2 tablespoons fish sauce
  • Crushed salted, roasted peanuts (for serving)


  1. Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 Tbsp. lime juice, and oil. Seal bag and toss to coat; chill 1 hour.
  2. Prepare a grill for medium-high heat. Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
  3. Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.

Courtesy of: epicurious.com


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