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Crispy Bread Pork Cutlets

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 temperature to 400 degrees.
2. 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.
3. Dividing evenly, coat pork with mustard (syrup); season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
4. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Comments

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