Panko Crusted Pork Cutlet With Cucumber Daikon Relish Recipes

PANKO CRUSTED MUSTARD PORK CUTLETS

Panko Crusted Mustard Pork Cutlets image

I have become a BIG fan of using dijon mustard to coat meat... It seems to not only enhance the meat's flavor, but also helps to seal in the juices. This recipe is the perfect testament to that theory - It's a must-try!

Provided by Debbie Deverill

Categories Pork

Time 40m

Number Of Ingredients 11

Ingredients

3/4 c panko bread crumbs
1 Tbsp fresh sage chopped fine, or 1 teaspoon dried sage
1 tsp grated fresh lemon rind
1/2 tsp black pepper
1 egg
2 Tbsp water
1 Tbsp mayonnaise
1 Tbsp dijon mustard
2 (10) oz pork cutlets, tenderized, if preferred
3 Tbsp olive oil, more if necessary
lemon wedge (optional)

Steps:

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

PANKO-CRUSTED MUSTARD PORK CUTLETS

Panko-Crusted Mustard Pork Cutlets image

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

Provided by Snow Pea

Categories Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup panko breadcrumbs (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 sprig (optional)

Steps:

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

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