Emma Claire's Kitchen

1. In a bowl, whisk salt into water until dissolved. Stir in the peach jam. Add pork cutlets and let marinate in the fridge for 2–4 hours.
2. In a small saucepan, combine diced peaches, peach jam, bourbon, soy sauce, mustard, and salt. Simmer over medium heat for 5–7 minutes until the peaches soften and the sauce thickens slightly. Mash for a chunky sauce or blend until smooth. Set aside.
3. Remove pork from the marinade and pat dry. Dredge each cutlet in flour, then dip in beaten egg, and coat in panko. Let rest for 5–10 minutes to help the coating stick.
4. Heat 1/2 inch oil in a skillet over medium-high heat. Fry pork cutlets for 3–4 minutes per side until golden and cooked through (internal temp 145°F). Transfer to a paper towel-lined plate.
5. Slice pork and serve with the warm bourbon peach sauce. Great over rice, shredded cabbage, or on a sandwich. Enjoy!