| Panko Pork |
Recipe Type: Entree
- 3/4 Cup 4C Panko Crumbs
- 1 Tablespoon Chopped Fresh Sage
- 1 Teaspoon Grated Lemon Peel
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Egg
- 2 Tablespoons Water
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Dijon Mustard
- 2, 10 – 12 oz Pork Cutlets
- 3 Tablespoons Olive Oil
- Combine together breadcrumbs, sage, lemon and pepper on a plate.
- In a bowl, whisk the egg and water together.
- In a separate bowl, whisk together the mayonnaise and mustard.
- Cover the cutlets in the mayonnaise and mustard mixture. Then coat them in the egg mixture. Bring them to the plate of breadcrumbs and cover each cutlet evenly. Put the pork on a plate.
- Heat up olive oil in a skillet over medium high heat. Cook the pork until they are no longer pink in the center and crumbs are browned. It should take about 5 minutes to cook each side of the cutlet.
- Serve.
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