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Crispy Breaded Pork Cutlets

Crispy Breaded Pork Cutlets

This recipe for crispy breaded pork cutlets is adapted from the April 2008 issue of Everyday Food. Serve with Creamy Corn and Saute of Peppers for a delicious dinner.

Everyday Food, April 2008 http://www.marthastewart.com/336907/crispy-breaded-pork-cutlets
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  • Yield Serves 4

Ingredients

    • 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

Directions

  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 two 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.

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