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Breaded Mustard & Sage Pork Cutlets

After attending my daughter's back to school night and receiving a complimentary package of instant potatoes, I had to make something with them. I created these pork cutlets and they were fantastic. —Carrie Farias, Oak Ridge, New Jersey
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 large egg
  • 2 tablespoons fat-free milk
  • 2 tablespoons Dijon mustard
  • 3/4 cup panko bread crumbs
  • 3/4 cup mashed potato flakes
  • 2 teaspoons ground mustard
  • 2 teaspoons minced fresh sage
  • 1/3 cup all-purpose flour
  • 8 thin boneless pork loin chops (2 ounces each)
  • 1/2 teaspoon salt
  • 4 teaspoons canola oil, divided

Directions

  • In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt.
  • Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere.
  • In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed.
Nutrition Facts
2 pork cutlets: 328 calories, 13g fat (3g saturated fat), 101mg cholesterol, 567mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • Donna
    Sep 24, 2020

    At the last minute I wasn't sure what to do with my chicken breasts and when I saw this, I decided to substitute the pork. I was pleasantly surprised that it was so goooooood. Will do again another day and try the pork.

  • pammy54
    Sep 23, 2020

    These pork chops were so moist and juicy! I had them cooked as the recipe went the first time. The second time I made them, I made a creamy Dijon sauce to go with it. A small shallot chopped fine, cooked in one pat of butter until transparent, then I added 2 Tbsp. of Dijon mustard, a tsp. of cooking Sherry, and let that simmer for a minute, then I added a quarter cup of heavy cream. When I tasted it, it needed something, so I put in a teaspoon of honey. The sauce was really good! The whole recipe just fell together easily, and my granddaughter loved it!