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."
photo by GirlEatsWorld photo by GirlEatsWorld
photo by GirlEatsWorld
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




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

Questions & Replies

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  1. GirlEatsWorld
    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.
  2. KPD123
    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!!
  3. Bergy
    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
  4. mitzimarie1
    Oh my heavens!! Is this good! Used gluten free panko otherwise followed recipe to the letter. Thanks for posting this one!! Will make again.
  5. hunny_oh
    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!!!



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