Crispy Breaded Pork Cutlets

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Servings:
4

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.

Ingredients

  • 1 ½ 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.

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