panko crusted mustard pork cutlets
(27)
I love pork - the other white meat.
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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
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3/4 cPanko bread crumbs
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1 Tbspfresh sage chopped fine, or 1 teaspoon dried sage
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1 tspgrated fresh lemon rind
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1/2 tspblack pepper
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1egg
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2 Tbspwater
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1 Tbspmayonnaise
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1 TbspDijon mustard
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2 (10) ozpork cutlets, tenderized, if preferred
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3 Tbspolive oil, more if necessary
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lemon wedge (optional)
How To Make panko crusted mustard pork cutlets
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1Combine 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.
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2Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with Panko crumb mixture. Transfer to a plate.
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3Heat 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.
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