Citrus Marinaded Pork Cutlets

Marinade:
1 yellow onion, coarsely chopped
4 garlic cloves, minced
1/2 cup orange juice
2 limes juiced
1 tsp. coarse salt
8 thin pork cutlets

Mix marinade in zip lock bag and place the pork cutlets inside, mix all over the cutlets the refrigerate 1 hour or up to overnight.

Breading:
1 cup all-purpose flour
2-3 large eggs
2 cups dry plain bread crumbs
Add a little salt and pepper to the flour and the bread crumbs

Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the bread crumbs out on another plate and season with salt and pepper. Remove pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the bread crumbs so they stick. Set the pork cutlets on a platter and let sit for 30 minutes, ( this part is very important because the bread crumbs will fall of the cutlets). Heat a frying pan with olive oil and cook the cutlets until cook all the way through.

Family likes to top these pork cutlets with fresh mango's or fresh mango salsa.