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. I love pork - the other white meat.
Prep time: Cook time:
Recipe Cuisine: Southern Recipe Category: Pork Yield: 6 Servings
Ingredients :
- 3/4 cup(s) Panko bread crumbs
- 1 tablespoon(s) fresh sage chopped fine
- or 1 teaspoon dried sage
- 1 teaspoon(s) grated fresh lemon rind
- 1/2 teaspoon(s) black pepper
- 1 - egg
- 2 tablespoon(s) water
- 1 tablespoon(s) mayonnaise
- 1 tablespoon(s) Dijon mustard
- 2 (10) ounce(s) pork cutlets
- tenderized
- if preferred
- 3 tablespoon(s) olive oil
- more if necessary
- - lemon wedge (optional)
Intructions :
- 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.
- Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg
- then coat with Panko crumb mixture. Transfer to a plate.
- 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.
Rated 5/5 based on 79 Reviews
Keyword : recipe-Southern-Pork-Pan Fry