Mustard Pork Cutlet

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
Servings: 4
Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 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

Directions:

  1. Place the panko breadcrumbs in a pie plate or rimmed dish. Set aside.
  2. 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.
  3. 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.
  4. 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.
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