Horrible, I know but last week was my first time using Panko! SOO good though! I was watching Martha one night and an editor (?) from Everyday Food was on and they made these amazing looking Panko Crusted Porkchops. Since I'm trying to make more pork I thought I could try these, they looked easy, good and tender enough - plus, pork chops were on sale at the grocery store. Score! Anyway, I kind of improvised on the recipe because I don't like mustard.... you'll see! Crispy Breaded Pork Cutlets Souce: Everyday Food, April 2008 Ingredients (my subs noted) 1 1/2 cups panko (~1 cup) 2 tablespoons vegetable oil, such as safflower (~1 tablespoon) 4 boneless pork loin chops (2 chops) 3 tablespoons Dijon mustard Coarse salt and freshly ground pepper (2 tablespoons maple syrup) Directions 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 tempera
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