Dinner at our House - Crispy Breaded Pork Cutlets

This past week we tried a new dinner. It was an easy way to spice up plain pork chops while still keeping it healthy.

Crispy Breaded Pork Cutlets

1 1/2 cups panko (Japanese breadcrumbs)
2 tablespoons vegetable oil
4 boneless pork loin chops (6 to 8 ounces each)
3 tablespoons Dijon mustard
Coarse salt and ground pepper

1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.

2. Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.

3. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.

4. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.


Yum yum!