I got this recipe off of Epicurious when I had pork cutlets and no idea what to with them. Very yummy. Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried.
3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 10- to 12-ounce pork cutlets
3 tablespoons garlic-flavored olive oil
sage sprigs (optional)
Lemon wedges
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.
No comments:
Post a Comment