Print Recipe

Creamy Santa Fe Cutlets



  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound 1/4-inch-thick pork cutlets
  • 3 teaspoons oil
  • 1/2 cup salsa
  • 1/2 cup frozen corn
  • 1/4 cup water
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup chopped cilantro


  1. Combine flour, salt and pepper; dredge pork cutlets in flour mixture.
  2. Heat 2 teaspoons oil in a nonstick skillet. Sauté half the cutlets 1 1/2 minutes per side until cooked. Remove to a side plate.
  3. Repeat with remaining oil and cutlets. Cover to keep warm.
  4. After removing cutlets from skillet, add salsa, frozen corn and water. Simmer for 1 minute.
  5. Off the heat, stir in reduced-fat sour cream and chopped cilantro.

Yield: 4 servings

Source: Dinner's On ... 15 Minutes Away

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