panko crusted mustard pork cutlets

(27)
Blue Ribbon Recipe by
Debbie Deverill
Gilbert, AZ

I love pork - the other white meat.

read more

Blue Ribbon Recipe

Coating pork in Dijon mustard not only enhances the flavor of the meat but also helps to seal in the juices. These pan-fried pork cutlets are an easy and flavorful weeknight meal. Tender and juicy, your family is going to request these again.

— The Test Kitchen @kitchencrew
(27)
yield 2 serving(s)
prep time 15 Min
cook time 25 Min
method Pan Fry

Ingredients For panko crusted mustard pork cutlets

  • 3/4 c
    Panko bread crumbs
  • 1 Tbsp
    fresh sage chopped fine, or 1 teaspoon dried sage
  • 1 tsp
    grated fresh lemon rind
  • 1/2 tsp
    black pepper
  • 1
    egg
  • 2 Tbsp
    water
  • 1 Tbsp
    mayonnaise
  • 1 Tbsp
    Dijon mustard
  • 2 (10) oz
    pork cutlets, tenderized, if preferred
  • 3 Tbsp
    olive oil, more if necessary
  • lemon wedge (optional)

How To Make panko crusted mustard pork cutlets

  • Panko crumbs on a plate, eggs whisked in a bowl, and mayonnaise and Dijon mustard in a bowl.
    1
    Combine the first 4 ingredients on a plate. Whisk egg and 2 Tbsp water in a medium bowl to blend. Whisk mayonnaise and Dijon mustard in a small bowl.
  • Dredging pork chops in egg, mayonnaise, and Panko crumbs.
    2
    Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with Panko crumb mixture. Transfer to a plate.
  • Pan-frying the pork cutlets.
    3
    Heat oil in a heavy medium skillet over med-high heat. Add pork; cook until no longer pink on the inside and crumbs are golden brown, about 5 minutes per side. Garnish with fresh sage, if desired, and serve with lemon wedges.
ADVERTISEMENT