high-protein · Dinner
Crispy Peanut-Spiced Pork Cutlet
West African Spiced Pork Schnitzel · Suya Schnitzel
German pounded pork cutlet rubbed in Ivorian suya spice of roasted peanut, ginger, and chili, breaded crisp and shallow-fried golden, served with smoky jollof-spiced rice and grilled sweet plantain.
$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1080Calories
62gProtein
52gFat
92gCarbs
14gSugar
6gFiber
1120mgSodium
215mgChol
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Instructions
1
Prep
Lay pork loins between two sheets of plastic wrap and pound with a heavy pan to even 1cm thickness. Pulse peanuts in a small chopper to a fine powder. Combine peanut powder with ground ginger, sweet paprika, cayenne, onion powder, garlic powder, cumin, 1 tsp salt, and pepper in a bowl to make suya spice. Dice rice onion. Mince garlic. Dice tomatoes. Peel plantains and slice on the bias into 1.5cm rounds. Cut limes into wedges.
2
Build 1
Heat 2 tbsp olive oil in a medium lidded saucepan over medium 60 seconds. Add rice onion and cook 3 minutes until soft. Stir in garlic, tomatoes, tomato paste, smoked paprika, thyme, and 0.5 tsp salt 90 seconds until the base turns deep red. Add rice and stir 60 seconds to coat. Pour in chicken stock, reduce to lowest heat, cover, and simmer 18 minutes until liquid is absorbed.
3
Build 2
Rub both pork cutlets with 3 tbsp of the suya spice, pressing into both sides. Spread flour on one plate. Beat eggs in a shallow bowl. Spread panko mixed with remaining suya spice on a third plate. Press pork into flour, dip in egg, then coat in spiced panko, pressing firmly so crumbs stick on both sides.
4
Sear
Heat neutral oil in a large heavy skillet over medium-high 90 seconds until shimmering. Lay both pork cutlets in the pan and shallow-fry 3 minutes per side until panko turns deep mahogany and each cutlet reads 145F at the thickest point. Lift to a rack to keep crisp.
5
Build 3
Heat 2 tbsp olive oil in a grill pan or large heavy skillet over high heat 60 seconds. Lay plantain rounds in the pan and char 2 minutes per side until edges blacken and centers turn caramel-soft. Work in batches if needed to avoid crowding.
6
Plate
Fluff jollof rice with a fork and mound on one side of each plate. Slice each pork schnitzel into 2cm strips and fan alongside. Lay grilled plantain on the rice, scatter any remaining suya spice across the pork, and serve with lime wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless pork loin
- 60g (2.1 oz) roasted peanuts
- 2 tsp ground ginger
- 2 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
- 80g (2.8 oz) all-purpose flour
- 2 large eggs
- 120g (4.2 oz) panko breadcrumbs
- 120ml (1/2 cup) neutral oil
- 160g (5.6 oz) long-grain white rice
- 1 small yellow onion
- 4 garlic cloves
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 400ml (1 3/4 cup) chicken stock
- 4 tbsp olive oil
- 2 ripe yellow plantains
- 2 fresh limes