Panko-Crusted 

Mustard Pork Cutlets

with

Smashed Baby Potato's 

Servings: 2

  

Ingredients:

 3/4 panko breadcrumbs (I used the seasoned crumbs) 

1 tablespoon chopped fresh sage. ( you can use 1 teaspoon of dried sage)

1 teaspoon grated lemon peel

1/2 teaspoon freshly ground black pepper

l large egg

2 tablespoons water

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

2 1--12-ounce pork cutlets

 

3 tablespoons garlic-flavored olive oil

( you can make your own- Put 1/2 cup extra virgin olive oil  and about 2 cloves of fresh garlic in a small saucepan, bring to a boil, take off heat and let cool)

 

Fresh sage sprigs (optional)

Lemon wedges

 

Method:

-Combine the first 4 ingredients on a plate. Whisk the egg and 2 tablespoons water in medium bowl to blend. Whisk mayonaise and mustard in a small bowl. 

- Dredge the pork cutlets with the mayo-mustard mixture; dip into the egg, then coat cutlets with panko crumb mixture. Transfer to a plate.

-Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink inside and crumbs are golden brown, about 5 minutes per side.

-Transfer pork cutlets to two plates. Garnish with sage; serve with lemon wedges and smashed baby potato's and veggie of choice

 

Smashed Baby Potato's

6 small baby potato's 

Unsalted butter

Boil the potato in enough salted water to a boil; cook until tender 

 

Transfer the potato's to the serving plates, and using a fork, smash the potato with butter (if you want you can use sour cream instead).  Also you can serve with vegetable of choice

 

Enjoy

Chef Ed