I love me a crispy, pan-fried, cutlet. I often do a traditional flour, egg, breadcrumbs coating however I wanted to dry something a bit different. The idea of using mustard to bind the crumbs to the pork popped into my head. Walla, another successful weeknight protein source.
Mustard Pork Cutlet
Prep time: 10 minutes
Total time: 20 minutes
- 4 pork chops, about 4 oz. each and 1/2″ thick
- 4 tsp. Dijon mustard
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
- kosher salt and black pepper
- Place the panko breadcrumbs in a pie plate or rimmed dish. Set aside.
- Use a meat pounder to flatten each pork chop to around 1/4″ thick. Season with black pepper and kosher salt on both sides. Allow to rest for 5 minutes.
- Smear each side of the cutlets with about 1/2 tsp. of mustard. Press each side of the cutlet into the breadcrumbs until they are well coated. Coat all 4 cutlets before continuing.
- Heat the oil over medium heat in a non-stick skillet until it shimmers. Add 2 cutlets and cook for 4 minutes per side. Check the temperature of the cutlets with an instant read thermometer; 140°F is fully cooked. Transfer to a cooling rack set over some paper towels. Sprinkle lightly with sea salt. Repeat with the other two cutlets.