This recipe gets two thumbs up. Nate’s sister called while we were eating and he described the dinner and she thought we were at a restaurant! Nate’s reply was that he married a gourmet chef! His sister wants to marry a chef, so if you know any single guys who can cook, send them my way and I’ll send them on to her!
Back to the recipe! This is another recipe I found in my Everyday Food magazine that still has yet to fail me! I actually bit the bullet and bought Panko crumbs, like the recipe calls for. In the future I might try this with chicken. Nate says the breading reminded him of the breading that comes on shrimp sometimes. We won’t talk about how many times he’s had shrimp. I loved the kick that the mustard gave the pork chops. This recipe is definitely a keeper. I should have thought ahead and saved it for later though, because heating up the already warm apartment with the oven wasn’t so smart!
Crispy Breaded Pork Cutlets
- 1 1/2 cups panko (Japanese breadcrumbs)
- 2 tablespoons vegetable oil, such as safflower
- 4 boneless pork loin chops (6 to 8 ounces each)
- 3 tablespoons Dijon mustard
- Coarse salt and ground pepper
- 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.
- 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.
- Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
- Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.