Panko Crusted Dijon Pork Cutlets
3/4 cup panko bread crumbs
zest of 1 lemon
1 Tbs chopped fresh sage
1/4 tsp freshly cracked black pepper
3 Tbs mayonnaise
3 Tbs Dijon mustard
1/4 tsp granulated garlic
1 large egg
2 Tbs water
1 small pork tenderloin, about 1 lb
salt and pepper
2 Tbs unsalted butter
2 Tbs extra virgin olive oil
Lemon wedges
Fresh sage leaves for garnish, optional
Combine the first four ingredients on a plate and set aside.
Combine mayonnaise, Dijon mustard and granulated garlic in a small bowl and set aside.
Beat together the egg and water in a small bowl and set aside.
Cut the pork tenderloin into 6 equally sized pieces. Pound each piece between sheets of plastic wrap to flatten them until they are about 1/4 inch thick. Season each cutlet with salt and pepper.
In a large non-stick skillet, melt 1 Tbs of butter with 1 Tbs of extra virgin olive oil. When the butter and oil are hot, dredge each cutlet in the mustard mixture, lightly dragging the cutlet on the edge of the bowl to remove excess, then dip in the egg wash and then bread the cutlet with the panko mixture. Continue with two more cutlets and sauté until the panko crust is golden brown, about 2 minutes per side. Carefully turn the cutlet and sauté another two minutes until golden brown. Remove from the pan and place on a plate, cover with foil to keep it warm.
Add the second tablespoon of butter and extra virgin olive oil to the skillet and cook the remaining cutlets in the same manner.
Serve hot with lemon wedges.
Note: Pounding the cutlets between sheets of plastic wrap works best if you use a freezer plastic bag with the top cut off and the sides cut open. Sprinkle the plastic lightly with water before putting the pork between the sheets. The meat will slide more easily without sticking to the plastic.
This recipe would work equally well with chicken breasts or veal.
zest of 1 lemon
1 Tbs chopped fresh sage
1/4 tsp freshly cracked black pepper
3 Tbs mayonnaise
3 Tbs Dijon mustard
1/4 tsp granulated garlic
1 large egg
2 Tbs water
1 small pork tenderloin, about 1 lb
salt and pepper
2 Tbs unsalted butter
2 Tbs extra virgin olive oil
Lemon wedges
Fresh sage leaves for garnish, optional
Combine the first four ingredients on a plate and set aside.
Combine mayonnaise, Dijon mustard and granulated garlic in a small bowl and set aside.
Beat together the egg and water in a small bowl and set aside.
Cut the pork tenderloin into 6 equally sized pieces. Pound each piece between sheets of plastic wrap to flatten them until they are about 1/4 inch thick. Season each cutlet with salt and pepper.
In a large non-stick skillet, melt 1 Tbs of butter with 1 Tbs of extra virgin olive oil. When the butter and oil are hot, dredge each cutlet in the mustard mixture, lightly dragging the cutlet on the edge of the bowl to remove excess, then dip in the egg wash and then bread the cutlet with the panko mixture. Continue with two more cutlets and sauté until the panko crust is golden brown, about 2 minutes per side. Carefully turn the cutlet and sauté another two minutes until golden brown. Remove from the pan and place on a plate, cover with foil to keep it warm.
Add the second tablespoon of butter and extra virgin olive oil to the skillet and cook the remaining cutlets in the same manner.
Serve hot with lemon wedges.
Note: Pounding the cutlets between sheets of plastic wrap works best if you use a freezer plastic bag with the top cut off and the sides cut open. Sprinkle the plastic lightly with water before putting the pork between the sheets. The meat will slide more easily without sticking to the plastic.
This recipe would work equally well with chicken breasts or veal.
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