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Nutrition Facts
Serving Size 1 (455g) Recipe makes 2 servings
Calories 746
Calories from Fat 308		(41%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 19.5g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 263mg		87%
Sodium 990mg		41%
Potassium 1493mg		42%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 2.7g	10%
	Sugars 3.5g
Protein 72.7g		145%
detailed view... how is this calculated?

Panko-Crusted Mustard Pork Cutlets

Recipe #108948 | 25 min | 15 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Snow Pea
Jan 20, 2005

Panko breadcrumbs give these cutlets a nice, light, crisp crust. This recipe serves 2, but can easily be doubled. Originally from Bon Appetit.

SERVES 2 (change servings and units)

Ingredients

3/4 cup panko (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 teaspoon grated fresh lemon, rind of
1/2 teaspoon black pepper
1 egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 (10 ounce) pork cutlets, tenderized,if preferred
3 tablespoons olive oil, more if necessary
lemon wedge (optional)
fresh sage sprigs (optional)

Directions

1
Combine first 4 ingredients on plate.
2
Whisk egg and 2 T water in medium bowl to blend.
3
Whisk mayonnaise and Dijon mustard in small bowl.
4
Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
5
Transfer to plate.
6
Heat oil in heavy medium skillet over med-high heat.
7
Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
8
Garnish with fresh sage, if desired, and serve with lemon wedges.

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Featured Reviews for This Recipe

From: Phycoinsc

On Sep 11, 2009

Great! Didn't have sage so used thyme, didn't have lemon so left it out. I dredged in both mayo/mustard mixture and egg. This is a keeper!

0 people found this review helpful

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From: Colorado Lauralee

On Oct 5, 2008

A winner!! We like this alot! I made fry bread and actually we made a sandwich with it and the pork cutlets in the middle. Not a low cal meal! Thanks for the recipe!

1 person found this review helpful

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From: Bergy

On Feb 2, 2005

This is such an easy tasty recipe. I have only recently tried Panko and it is far superior to ordinary bread crumbs. I did not use the egg I just spread the mayo/mustard on the cutlets with a knife and then dipped them in the crumb mixture - the crumbs had no problem sticking to the meat-love the fresh sage and lemon zest in the crumbs. this will go into my Tried & True recipes - thanks Snow Pea for a tasty dinner

5 people found this review helpful

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From: NoSpringChicken

On Feb 17, 2005

I did review this wonderful pork recipe once before, but noticed that I failed to give it the five stars it deserves....so....I need to correct that mistake! It is really good and I am enjoying finding other ways to use those Japanese bread crumbs. I couldn't find the pork cutlets in either of two markets, but did slice thin slices from a boneless pork loin....and they worked great.

3 people found this review helpful

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