Pork Cutlets with Cantaloupe Salad
Ingredients
- 4 (1/2-inch–thick) pork cutlets
- Kosher salt
- 1 cup coarsely grated cantaloupe, plus 2 cups thinly sliced (divided)
- 4 tablespoons fresh lime juice, divided
- 2 tablespoons olive oil
- 4 scallions, thinly sliced
- 1 red chile, thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons fish sauce
- Crushed salted, roasted peanuts (for serving)
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