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Pork Cutlets with Cantaloupe Salad

Name: Pork Cutlets with Cantaloupe Salad
Cuisine: latin_american
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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