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Crispy Breaded Pork Cutlets


Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.

  • Servings: 4

Source: Everyday Food, April 2008


  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 2 tablespoons vegetable oil, such as safflower
  • 4 boneless pork loin chops (6 to 8 ounces each)
  • 3 tablespoons Dijon mustard
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.

  2. Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.

  3. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.

  4. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Reviews Add a comment

  • jenisecox
    1 SEP, 2012
    I was happy to find this recipe since I thought it would be like a Weight Watcher recipe that lost. Sad to say I didn't like this at all. I thought the mustard was too strong and the crumbs were too dry. I might try it again with a different mustard, mixing with mayo as another reviewer suggested, and using regular bread crumbs instead of the panko,skipping the pre-browning of the crumbs. If I call correctly, the WW recipe was crisp enough.
  • saucysue
    14 AUG, 2008
    Hubbie loves anything pork and especially pork chops. The mustard was a subtle and tasty addition to the chops. I have been asked to keep this recipe handy and fix again.
  • saucysue
    14 AUG, 2008
    Hubbie is a fan of anything pork and especially pork chops. The mustard was a subtle yet tasty addition to breaded chops. I have been asked to keep this recipe and fix often.
  • welove2cook
    30 JUL, 2008
    We made these last March, along with the recommended sides, "Creamy Corn" and "Saute of Peppers." It was a delicious meal.
  • frone
    13 JUL, 2008
    Add about 3 T. of dried onion soup mix to the panko crumbs and you get a nice additional flavor. If you like more of an onion flavor, add an additional amount.
  • cassy1007
    12 JUL, 2008
    One of the comments asked about using fish for this recioe. I do almost the same thing for salmon filets, usually cooks in about 20 minutes at same temperature. I have used panko and I have used toasted breadcrumbs that I season. Either way tastes very good and it aslo works with mahi mahi, although that takes about 25 to 30 minutes.
  • marwiz
    11 JUL, 2008
    The panko gave the pork chops a new taste. It's fun to try different coatings for our meats! We truly enjoyed them and the sauteed peppers. Made sun tea ;squeezed fresh oranges in it and poured over lots of ice. Made a warm Michigan day even more wonderful!! Thanks!!
  • paulacz1
    10 JUL, 2008
    I made these tonight and they were a hit! I substituted the Dijon mustard for an Indian mango and ginger chutney because I thought the mustard sounded a little boring. They cooked up so tender and perfect that my husband didn't need a knife!
    8 JUL, 2008
  • mikim
    7 JUL, 2008
    I also use Panko when making hamburgers and meatloaf.