Panko-Crusted Mustard Pork Cutlets

Total Time
Prep 15 mins
Cook 10 mins

Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.

Ingredients Nutrition


  1. Combine first 4 ingredients on plate.
  2. Whisk egg and 2 T water in medium bowl to blend.
  3. Whisk mayonnaise and Dijon mustard in small bowl.
  4. Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
  5. Transfer to plate.
  6. Heat oil in heavy medium skillet over med-high heat.
  7. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
  8. Garnish with fresh sage, if desired, and serve with lemon wedges.
Most Helpful

Very good and simple. I made this for one using a boneless chop pounded thin. I did not use the egg, it definitely did not need it, and I squirted a little lemon juice at the end. I also added a tiny bit of salt. Great weeknight dish.

Kelly M. September 08, 2005

excellent recipe! we enjoyed this so much because it's different from you basic breaded pork chops. i actually used horseradish in the place of mustard and also baked at 350 for 10 minutes after pan frying. otherwise i followed the recipe to a T! thanks for this excellent recipe, snow pea!!

KPD October 28, 2007

This is such an easy tasty recipe. I have only recently tried Panko and it is far superior to ordinary bread crumbs. I did not use the egg I just spread the mayo/mustard on the cutlets with a knife and then dipped them in the crumb mixture - the crumbs had no problem sticking to the meat-love the fresh sage and lemon zest in the crumbs. this will go into my Tried & True recipes - thanks Snow Pea for a tasty dinner

Bergy February 02, 2005