Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried. Look for them in the Asian foods section of most supermarkets. This dish can easily be doubled. Serve with: Steamed spinach and scalloped potatoes.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
Step 2
Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
