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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: 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.
Contributor: Bon Appetit September 2004 p 188
Ingredients:
3/4 Cup(s) panko breadcrumbs
1 Tablespoon(s) sage; chopped
1 Teaspoon(s) lemon peel; grated
1/2 Teaspoon(s) ground black pepper
1 egg
2 Tablespoon(s) water
1/16 Cup(s) mayonnaise
3 Teaspoon(s) dijon mustard
2 12 oz pork cutlets
3 Tablespoon(s) garlic-flavored olive oil
1 fresh sage sprigs
1 lemon wedges |
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