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Pipian Pork Cutlets

Pipian pork cutlets are such a delicious blend of flavors and it’s sure to be a new family favorite!

30 Minutes
10 Minutes
40 Minutes


  • 4 cups lettuce leaves
  • 1 cup amaranth
  • 4 radishes, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • 2 cups of flour
  • 2 eggs, beaten
  • 2 cups breadcrumbs
  • 4 pork cutlets 5 oz. each
  • ½ cup olive oil
  • 1 (8.25 – ounce) jar Doña María® Pipián
  • 1 ½ cups vegetable stock


  1. Season lettuce leaves, amaranth and radishes with olive oil, vinegar, salt, and pepper.
  2. Place flour, eggs, and breadcrumbs in separate shallow bowls.
  3. Season pork cutlets with remaining salt and pepper. Dredge them in flour. Dip in eggs and coat with breadcrumbs.
  4. In large skillet over medium heat, heat 1/2 cup olive oil. Fry pork cutlets 3 to 5 minutes on each side or until cooked through. Drain on paper towel lined plate.
  5. Remove to a plate with absorbent paper to remove the olive oil excess.
  6. In large pot over medium-high heat combine DOÑA MARÍA® Pipian and stock. Cook 3 to 4 minutes or until mixture is smooth. Remove from heat.
  7. Serve the breaded pork cutlets on plates and bathe with pipian sauce.
  8. Accompany with the salad of lettuce leaves, amaranth and radishes.