Honey Mustard Crumb-Coated Pork Cutlets
By America's Test KitchenPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup all-purpose flour ¼ cup coarse-grain mustard 2 tablespoons honey 1 large egg 1 ¼ cups panko bread crumbs 1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thickSalt and pepper ½ cup vegetable oil
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Place flour in shallow dish. Beat mustard, honey, and egg in second shallow dish. Place bread crumbs in third shallow dish.
- Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Transfer pork to platter and let rest 5 minutes.
- Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with remaining oil and remaining cutlets. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ cup all-purpose flour
¼ cup coarse-grain mustard
2 tablespoons honey
1 large egg
1 ¼ cups panko bread crumbs
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thick
Salt and pepper
½ cup vegetable oil
Ingredients
½ cup all-purpose flour
¼ cup coarse-grain mustard
2 tablespoons honey
1 large egg
1 ¼ cups panko bread crumbs
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thick
Salt and pepper
½ cup vegetable oil
Ingredients
½ cup all-purpose flour
¼ cup coarse-grain mustard
2 tablespoons honey
1 large egg
1 ¼ cups panko bread crumbs
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thick
Salt and pepper
½ cup vegetable oil
Why This Recipe Works
Instead of making a sauce, we add flavor early on by seasoning the egg wash with honey and mustard.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Place flour in shallow dish. Beat mustard, honey, and egg in second shallow dish. Place bread crumbs in third shallow dish.
- Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Transfer pork to platter and let rest 5 minutes.
- Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with remaining oil and remaining cutlets. Serve.
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