Ingredients
-
3/4
-
1
-
1
-
1/2
-
1
-
2
-
1
-
1
-
2
-
3
-
-
-
-
-
Directions
Panko-Crusted Mustard Pork Cutlets, Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit., Oh my heavens!! Is this good! Used gluten free panko otherwise followed recipe to the letter. Thanks for posting this one!! Will make again., This was absolutely wonderful! I made it as is and loved it! I might tweek it a bit next time I make it add more sage and mustard but honestly…absolutely wonderful!!!
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Steps
|
1
Done
|
Combine First 4 Ingredients on Plate. |
|
2
Done
|
Whisk Egg and 2 T Water in Medium Bowl to Blend. |
|
3
Done
|
Whisk Mayonnaise and Dijon Mustard in Small Bowl. |
|
4
Done
|
Dredge Pork Cutlets With Mayo-Mustard Mixture; Dip Into Beaten Egg, Then Coat With Panko Crumb Mixture. |
|
5
Done
|
Transfer to Plate. |
|
6
Done
|
Heat Oil in Heavy Medium Skillet Over Med-High Heat. |
|
7
Done
|
Add Pork; Cook Until No Longer Pink on Inside and Crumbs Are Golden Brown, About 5 Minutes Per Side. |
|
8
Done
|
Garnish With Fresh Sage, If Desired, and Serve With Lemon Wedges. |
