Spicy Cherry Pepper Pork Cutlets with Roasted Red Skin Potatoes


  • Six 1/3 inch thick Boneless Pork Cutlets
  • 1 Cup Italian Bread crumbs
  • 1 Container of Tutto Calabria Hot Cherry Peppers
  • 1/2 cup of Olive Oil
  • 15 Red Bliss Potatoes Quartered
  • Sea Salt
  • Black Pepper
  • Garlic
  • Rosemary
  • Tin Foil

Roasted Red Skin Potatoes

  1. Preheat Oven to 350F.
  2. Drizzle Olive Oil over Red Bliss Potatoes and season with Sea Salt, Black Pepper, Garlic Powder, and Rosemary. Cover in an 8×8 pan with tin foil
  3. Bake Potatoes for 30 minutes. Remove foil and continue to bake for an additional10 minutes.

Spicy Cherry Pepper Pork Cutlets

  1. Remove stem from hot cherry peppers.
  2. Lightly bread pork cutlets with Italian bread crumbs.
  3. Pour half bottle of cherry pepper oil in cooking pan along with ΒΌ cup of olive oil.
  4. Heat oil until you hear a sizzle when the pork cutlet is dropped into the pan.
  5. Sear pork Cutlets 3 minutes on one side. When ready to flip add the cherry peppers to the pan and sear for an additional 3 minutes on the other side. (internal temp 145F) This step will fry the peppers and cutlets and create nice crispy edges.