By Snow Pea on January 20, 2005
Photo by Kelly M.
Photo by Kelly M.
"Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit."
Serving Size: 1 (401 g)
Servings Per Recipe: 2
"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!!"
"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. "
" 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"
"Oh my heavens!! Is this good! Used gluten free panko otherwise followed recipe to the letter. Thanks for posting this one!! Will make again."
"This was absolutely wonderful! I made it as is and loved it! I might tweek it a bit next time I make it (add more sage and mustard) but honestly...absolutely wonderful!!!"
"The best recipe for pork cutlets I've ever had! I've never used panko before, I had no idea they would be so much better than regular breadcrumbs!!! The extra price you pay for panko is totally worth it.. Wonderful flavor and super moist on the inside. Will definitely make again. Thanks for posting!"
"Love this recipe. So easy to do even for a weeknight dinner. Served with boiled potatoes and steamed green beans. Sure is a keeper. Cooked it for hubby and me. It is a meal I will be making when it is just me at home."
"Great! Didn't have sage so used thyme, didn't have lemon so left it out. I dredged in both mayo/mustard mixture and egg. This is a keeper!"
"A winner!! We like this alot! I made fry bread and actually we made a sandwich with it and the pork cutlets in the middle. Not a low cal meal! Thanks for the recipe!"
"This is an easy quick recipe with delicious results. A definite keeper. The fresh lemon zest clumped a bit giving some bites too tropical a flavor. Next time I need to make sure it is more evenly mixed into the panko. This will go into my tried and true recipes"
"This got good reviews from everyone except DS who didn't like the pork - not the recipe. I messed up - even though I read this recipe 5 times, somehow I thought that you mixed the mayonnaise, mustard, egg, and water together for one dip before the breadcrumb mixture. They were still good, although I agree that more mustard is needed - I couldn't really taste it. I served these with hollandaise sauce because I had some leftover, and it was a nice accompaniment."
"An easy and delicious recipe for dinner :-) A keeper!"
"A splendid recipe! I always get to much pith when I grate lemons so I zested them then chopped the zest into little tiny pieces. I also rubbed the mayo-mustard mixture into the pork chops. I wanted pork cutlets but couldn't find them I'll try harder next time because the pork chops were a little tough. I have never made anything quite like this, we both love Panko (I use it MANY recipes) I will definitely be making this again."
"Maybe it was the way I cooked it or something but this tasted so greasy I just couldn't stand to eat more than a couple bites (and I did use olive oil)."
"These were really good but I almost gave them 4 stars because I could barely taste the mustard. I gave it 5 because I know it has awesome potential, next time I will double up on the sauce and probably skip the egg wash. Overall they were really good and DH and I really enjoyed. I will definitely be making often. Thanks for the awesome recipe!"
"I like using the panko, sage and lemon for the coating. These chops turned out very nicely. I did prepare them differently as my chops were very thick. I browned them in the skillet with the oil and then popped them into a 400 degree oven for 30 minutes. I also brined them before preparing for about 4 hours. These chops were very nice and I will fix them again. Thank you snow pea! Shirl"
"Just made these tonight - excellent! My mom often made fried pork cutlets, but they were always so greasy and heavy. The panko crumbs were light and wonderful, the lemon and dijon gave it a wonderfully subtle flavor without overwhelming the pork. I won't ever go back to the old way of making cutlets. Thanks for a great recipe!"
"This was a delicious dish. I got away with a little less oil for the frying. My chops were very thin. The crumb mixture adhered nicely and the chops were crunchy golden at serving time. These paired nicely with roasted rosemary baby potatoes (zaar #210326) and made for great eating."
"yum! really good! nice thick crust and meat was juicy on the inside. the only change i made was used japanese mayo and added more salt and pepper. Thanks for a quick weeknight recipe!!"
"Yummy yummy. Love the touch of lemon in the crust. Next time I'll add a bit more sage just because I'm a huge sage fan."