I found this recipe in my most recent issue of Martha Stewart’s Everyday Food magazine. It looked incredibly simple and quick so I marked the page to try it the next time we needed a dinner idea. I was a little disappointed with the final product when we made it tonight. Despite my love of panko, the panko in this recipe sort of overwhelmed the pork. Admittedly, I overcooked the panko a bit, which I think had something to do with it. So, we’ll probably give this recipe another shot and see how much of a difference it makes to the recipe if the panko is cooked properly.
Crispy Breaded Pork Cutlets
from Everyday Food
1 1/2 cups panko
2 tablespoons vegetable oil
4 boneless pork loin chops
3 tablespoons dijon mustard
salt and pepper
Preheat oven to 425F. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400F.
Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet, pound to make 1/4-inch-thick cutlets.
Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.