Panko-Crusted Mustard Pork Cutlets

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

• Ready In: 25 mins
• Serves: 2

Ingredients

• 3⁄4 cup panko breadcrumbs (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
• 1  tablespoon  finely chopped fresh sage or 1  teaspoon dried sage
• 1  teaspoon  grated fresh lemon, rind of
• 1⁄2 teaspoon black pepper
• 1  egg
• 2  tablespoons water
• 1  tablespoon mayonnaise
• 1  tablespoon Dijon mustard
• 2 (10 ounce)  pork cutlets, tenderized,if preferred
• 3  tablespoons olive oil, more if necessary
•  lemon wedge (optional)
•  fresh sage sprig (optional)

Directions

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.