Pork Panko encrusted pork cutlet 'chaffle' with Arugula sriracha mayo.

This recipe is from @seattlebutcherswife



For the pork cutlets:

Quarter cup of apple cider

quarter cup of apple cider vinegar

quarter cup of soy sauce marinade

one sliced lemon lime or orange.

Enough Pork Panko crumbs to coat the cutlets

For the Sriracha mayonnaise:

2 tablespoons of mayonnaise

generous squirt of Sriracha sauce


For the Chaffles :

Two eggs

1 cup of cheese

1 tablespoon sour cream



Prepare the Arteflame grill to medium heat.

Tenderize the pork cutlets by placing them overnight in an apple cider, apple cider vinegar and soy sauce marinade with sliced citrus. Any citrus is fine, lemons limes or oranges. Before placing on the grill, dip them in egg and coat them in the Pork Panko (@porkpanko) 

To make the 'Chaffles' mix two eggs, 1 cup of cheese, 1 tablespoon of sour cream together. Scoop into a mini waffle maker until firm and crisp.

Make Sriracha mayonnaise by taking 2 tablespoons of mayonnaise and a generous squirt of Sriracha sauce and blend together.

Take the finished 'Chaffles' and place the pork club cutlets between them making a sandwich. Add the Sriracha mayonnaise on top of the pork cutlets and enjoy!


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