This is a quick weeknight meal. It works best if you can chill the cutlets after you bread them and before you cook them. Everyone loves it – even picky toddlers have been know to eat these pork cutlets. These are great leftovers too – reheated or cold.
1 lb pork tenderloin, sliced and pounded to 1/4 inch
3 + TBSP Dijon mustard
1/2 c flour
1 + c panko breadcrumbs
2 + TBSP olive oil
Prepare 3 trays or bowls, one with flour, one with mustard, and one with panko.
Pat your pork dry and dredge in flour, rub in mustard (you want to coat both side evenly – I use my fingers) then coat with panko, press it in and lay cutlets in a single layer on a plate or tray. Chill for 1 hour.
In a 12 inch skillet, heat oil over medium high heat. Add cutlets in a single layer, don’t crowd them. Cook for 3 min per side. Remove from heat and drain on a paper towel. You may need to add more oil, do so between batches.
Snip parsley over the top of cooked cutlets and serve with lemon wedges.
*Lighten it up: use 2 tsp oil and spray cutlets with olive oil spray. This version is 5 WW PP for 4 oz cooked cutlet.
Serves 4 – 6
5 WW PP per cutlet