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panko crusted mustard pork cutlets

(27 ratings)
Blue Ribbon Recipe by
Debbie Deverill
Gilbert, AZ

I love pork - the other white meat.

Blue Ribbon Recipe

Coating pork in Dijon mustard not only enhances the flavor of the meat but also helps to seal in the juices. These pan-fried pork cutlets are an easy and flavorful weeknight meal. Tender and juicy, your family is going to request these again.

— The Test Kitchen @kitchencrew
(27 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 25 Min
method Pan Fry

Ingredients For panko crusted mustard pork cutlets

  • 3/4 c
    Panko bread crumbs
  • 1 Tbsp
    fresh sage chopped fine, or 1 teaspoon dried sage
  • 1 tsp
    grated fresh lemon rind
  • 1/2 tsp
    black pepper
  • 1
  • 2 Tbsp
  • 1 Tbsp
  • 1 Tbsp
    Dijon mustard
  • 2 (10) oz
    pork cutlets, tenderized, if preferred
  • 3 Tbsp
    olive oil, more if necessary
  • lemon wedge (optional)

How To Make panko crusted mustard pork cutlets

  • Panko crumbs on a plate, eggs whisked in a bowl, and mayonnaise and Dijon mustard in a bowl.
    Combine the first 4 ingredients on a plate. Whisk egg and 2 Tbsp water in a medium bowl to blend. Whisk mayonnaise and Dijon mustard in a small bowl.
  • Dredging pork chops in egg, mayonnaise, and Panko crumbs.
    Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with Panko crumb mixture. Transfer to a plate.
  • Pan-frying the pork cutlets.
    Heat oil in a heavy medium skillet over med-high heat. Add pork; cook until no longer pink on the inside and crumbs are golden brown, about 5 minutes per side. Garnish with fresh sage, if desired, and serve with lemon wedges.