Panko-Crusted Mustard Pork Cutlets
INGREDIENTS
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3/4 cup panko (Japanese breadcrumbs)
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1 tablespoon chopped fresh sage
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1 teaspoon grated lemon peel
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1/2 teaspoon freshly ground black pepper
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1 large egg
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2 tablespoons water
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1 tablespoon mayonnaise
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1 tablespoon Dijon mustard
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2 10- to 12-ounce pork cutlets
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3 tablespoons garlic-flavored olive oil
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sage sprigs (optional)
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Lemon wedges
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