Panko-Crustes Mustard Pork Cutlets
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 large egg
- 2 tablespoons water
- 1 tablespoon dijon mustard
- 1 tablespoon mayonnaise
- 1/2 teaspoon freshly ground black pepper
- lemon wedges
- 1 teaspoon grated lemon peel
- 1 tablespoon chopped fresh sage
- 3 tablespoons garlic-flavored olive oil
- Carbohydrate 20 g(7%)
- Cholesterol 292 mg(97%)
- Fat 69 g(106%)
- Fiber 3 g(12%)
- Protein 68 g(135%)
- Saturated Fat 18 g(92%)
- Sodium 350 mg(15%)
- Calories 982
Preparation Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate. Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
Preparation Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate. Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
