Panko-Crusted Mustard Pork Cutlets |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit. Ingredients:
3/4 cup panko breadcrumbs (japanese breadcrumbs, found in the oriental section at most supermarkets) |
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage |
1 teaspoon grated fresh lemon, rind of |
1/2 teaspoon black pepper |
1 egg |
2 tablespoons water |
1 tablespoon mayonnaise |
1 tablespoon dijon mustard |
2 (10 ounce) pork cutlets, tenderized,if preferred |
3 tablespoons olive oil, more if necessary |
lemon wedge (optional) |
fresh sage sprig (optional) |
Directions:
1. Combine first 4 ingredients on plate.
2. Whisk egg and 2 T water in medium bowl to blend.
3. Whisk mayonnaise and Dijon mustard in small bowl.
4. Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
5. Transfer to plate.
6. Heat oil in heavy medium skillet over med-high heat.
7. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
8. Garnish with fresh sage, if desired, and serve with lemon wedges.
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