Recipe information
Yield
2 Servings
Ingredients
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
Fresh sage sprigs (optional)
Lemon wedges
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Preparation
Step 1
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.
Step 2
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.