Panko Crusted Pork Cutlets with Honey Mustard
Chad Montano
1 to 2
20 minutes
30 minutes
2363
American
Dinner
“These are a crowd pleaser! The SRF pork is beautifully marbled and full of flavor. I love using panko breadcrumbs to add the ultimate crunch, and the rosemary pairs perfectly with the pork. I prefer to make my own sauces and dressings from scratch because they just taste better. This honey mustard is creamy, tangy, and extremely easy to whip up.”
Ingredients
2 Kurobuta Boneless Pork Chops
1 cup panko breadcrumbs
1 sprig fresh rosemary, chopped
2 tablespoons Parmesan cheese
2 eggs, beaten
2 tablespoons flour
½ cup vegetable oil
sea salt & pepper
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¼ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
pinch of salt & pepper
Directions
To make the honey mustard sauce, combine all ingredients in a small bowl and adjust seasoning to taste.
Butterfly the pork chops by cutting them in half lengthwise, leaving one end attached. Open gently, cover with parchment, and pound to ¼ inch thick. Season with salt.
In a large bowl, combine panko, chopped rosemary, Parmesan, and a pinch of salt and pepper. In another bowl, mix eggs and flour. Dredge each pork cutlet in the egg/flour mixture, then roll in panko, pressing firmly to adhere.
Heat a large skillet over medium heat and add oil. Once hot, cook cutlets 2 to 3 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a cooling rack and season lightly with salt.
Plate the crispy cutlets and drizzle or serve with the honey mustard sauce.