Panko-Crusted Mustard Pork Cutlets

niedziela, 26 stycznia 2014

Panko-Crusted Mustard Pork Cutlets

Time: 25 mins

Ingredients

  • 3/4 cup panko (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.

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