Pork Chuletas with Salsa Criolla

For the Salsa:

1 small of red onion thinly sliced

1 red bell pepper thinly sliced

3 tablespoons of cilantro chopped

2 tablespoons of lime juice

1/4 teaspoon of ground cumin

1/4 teaspoon of salt

For the Pork:

1/4 cup of all-purpose flour

1/2 teaspoon of garlic powder

2 large of eggs

1/2 cup of plain bread crumbs

4 thin cut of sirloin pork cutlet about 1-1/4 pounds

1/2 teaspoon of salt

1/4 teaspoon of ground black pepper

1/4 cup of olive oil

Make the salsa:

1. Combine the onion, bell peppers, cilantro, juice, cumin, salt and pepper in a bowl.

Make the chops:

1. Combine the flour and garlic powder on a plate. Place the eggs in a large bowl and beat lightly with a fork. Place the bread crumbs on a separate large plate. Season the cutlets with the salt and pepper. Working with one cutlet at a time, coat the pork with flour, shaking off excess. Next, dip it into the egg mixture to coat, again shaking off the excess; then dredge in the bread crumbs and set on a separate plate. Repeat with the remaining cutlets.
2. Heat the oil in a large nonstick skillet over medium. Add pork cutlets and cook until golden and cooked through, 4 minutes per side. Transfer to serving plates and top each with the salsa.