Crispy Breaded Pork Cutlets

Name: Crispy Breaded Pork Cutlets
Yield: 4 servings
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

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.

Source: Everyday Food, April 2008

Servings

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 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.

Similar Recipes

Reviews

How would you rate this recipe?

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.
Reply
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.
Reply
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.
Reply
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.
Reply
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.
Reply
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.
Reply
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!!
Reply
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!
Reply
QAZZZZ

8 JUL, 2008

CAN USE BBQ SAUCE IN PLACE OF MUSTARD
Reply
mikim

7 JUL, 2008

I also use Panko when making hamburgers and meatloaf.
Reply

I'm in the mood for:

See Recipes