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Honey Mustard Crumb-Coated Pork Cutlets

March 14, 2011

Pork is my new-found love.  I’ve been a chicken type girl as long as I can remember, but over the past year or so I’ve been making a slow transition.  My favorite pork dishes tend to be coated in breadcrumbs, and this was no different.

This recipe was very simple.  I did make a few changes from the recipe below (mostly out of convenience only, though, which is why I didn’t document all changes in the recipe).  Instead of cutting into a pork tenderloin, I just used pork chops, since they were available in the freezer.  I also made six servings instead of four, since I had a few more pork chops available.  The only extra ingredient I needed to compensate was additional Panko.

Honey Mustard Crumb-Coated Pork Cutlets

adapted from Cook’s Country magazine, April/May 2011
makes 4 servings

Ingredients

  • 1/2 cup all purpose flour
  • 1/4 cup coarse-grain mustard
  • 2 tablespoons honey
  • 1 large egg
  • 1 1/4 cup panko bread crumbs
  • 1 large pork tenderloin, cut into 4 equal pieces and pounded to 1/4 inch thick
  • salt and pepper
  • 1/2 cup vegetable oil

Directions

  1. Adjust oven rack to middle position and heat to 200 degrees.  Combine flour, salt, and pepper in a shallow dish.  Beat mustard, honey, and egg in second shallow dish.  Place bread crumbs in third shallow dish.
  2. Pat cutlets dry with paper towels.  One at a time, coat cutlets lightly with flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere.  Transfer pork to platter and let rest 5 minutes.
  3. Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking.  Cook 2 cutlets until golden, about 3 minutes per side.  Transfer to wire rack set inside rimmed baking sheet and keep warm in oven.  Wipe out skillet with paper towels and repeat with remaining oil and remaining cutlets.  Serve.
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