|Nutritional Guidelines (per serving)|
These delicious fried pork cutlets have a crispy coating and a savory, delicious mushroom sauce. These are great with roasted or mashed potatoes and your favorite vegetables. I used pork loin cutlets, more of a boneless thin pork chop, but pork tenderloin could also be used. Cut a 1-pound tenderloin into 1/2- to 1-inch slices and flatten each slice to make a thin cutlet.
- 1 pound pork loin (boneless thin cutlets)
- Pinch salt
- Pinch black pepper
- 1/3 cup flour
- 1 large egg
- 2 teaspoons mustard (Dijon)
- 2 tablespoons water
- 1 1/2 cups panko crumbs
- 1 teaspoon dried parsley (flakes)
- 3 tablespoons canola oil
- For the Sauce:
- 4 tablespoons butter (divided)
- 8 ounces mushrooms (sliced)
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 1 cup milk
- Pinch nutmeg
- Salt and black pepper to taste
Heat oil in a large skillet over medium heat.
Sprinkle the cutlets with salt and pepper.
Put the flour in a wide bowl or plate.
Combine the egg, mustard, and water in a bowl and whisk to blend well.
Combine the panko crumbs and parsley flakes in a plate or shallow bowl.
Coat the cutlets with the flour, then dip in the egg mixture, then coat with the panko crumbs.
Saute the cutlets, turning to brown on both sides, about 3 to 4 minutes on each side, or until cooked through and nicely browned.
Remove the cutlets to a plate and keep warm in a warming oven or a 200° oven.
Pour off the fat and add 2 tablespoons of butter to the skillet; saute the mushrooms until golden brown, about 4 minutes. Stir in lemon juice. Remove the mushrooms to a plate or bowl and set aside.
Add the remaining butter to the skillet; stir in the flour until well blended, cooking and stirring for 1 minute. Add the milk and cook, stirring, until thickened. Add a pinch of nutmeg and salt and pepper, to taste. Add mushrooms back to the sauce and serve with the pork cutlets.
Pork Cutlets With Cranberry Balsamic Glaze