Badamaash pork cutlet wins top honor for MSU chef

Chef Kurt Kwiatkowski's Badamaash Pork Cutlet, spiced with Indian flavors, won him 2018 Chef of the Year from Michigan Chefs de Cuisine Association. He served it with dumpling and other tasty sides. He says it makes a great sandwich, simply served on a bun.

Kwiatkowski is currently the Corporate Executive Chef for Culinary Services in the Division of Residential & Hospitality Services at Michigan State University. He joined us on The Nine to tell us more about the prestigious award -- and show us how to make the dish. 

You can hear from him in the video player above, and get his pork cutlet recipe below. 

Yield: Serves 6-8 
¾ c. All-purpose flour 
¼ c. + 2 T. Panko bread crumbs 
1 T. Vindaloo seasoning (hot and spicy blend) 
2 t. curry powder 2 t. ground cumin 
1 T. Kashmiri pepper (vibrantly red and sweet with just a little heat) 
¼ c. chopped cilantro
4 t. Kosher salt 
1 egg 
¼ c. water 
8 pieces Pork loin 
½ c. Olive oil 
8 buns

Mix salt,  ½ t. cumin, 1 t. Kashmiri pepper, 1 t. vindaloo seasoning. Set aside for finishing before serving.  
Prepare 3 bowls for the breading station: Mix ½ c. flour with 1 t. vindaloo and ½ t cumin for the flour seasoning.  Mix remainder of flour with panko, Kashmiri pepper, remaining vindaloo, curry, cumin, and cilantro for breading.  Whisk egg well and thin out with water.  Season pork loin pieces with salt and pepper. 
Create a breading station with seasoned flour, egg wash, and panko breading. Three-step all pieces of pork and let sit for 10 minutes. Heat oil in sauté pan over medium high heat. Pan fry cutlets. Remove from heat and salt with finishing salt. Serve on bun.