Breaded Mustard & Sage Pork Cutlets are a deliciously crispy and flavorful dish that elevates simple pork into something special. The cutlets are coated with a tangy mustard and fragrant sage mixture before being breaded in crunchy breadcrumbs and pan-fried to golden perfection. The combination of mustard and sage infuses the pork with a savory depth of flavor, while the crispy exterior adds a satisfying texture. This dish is easy to make and pairs beautifully with mashed potatoes or a fresh green salad for a comforting yet refined meal.
Ingredients:
- 4 boneless pork cutlets
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 3 tbsp olive oil (for frying)
- Lemon wedges for serving (optional)
Instructions:
- In a small bowl, mix the Dijon mustard, whole-grain mustard, and chopped sage. Season the pork cutlets with salt and pepper, then spread the mustard mixture evenly on both sides of the cutlets.
- Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs mixed with Parmesan cheese.
- Dredge each cutlet in the flour, shaking off any excess. Then dip it in the egg, followed by the breadcrumb mixture, pressing gently to ensure the cutlets are evenly coated.
- In a large skillet, heat the olive oil over medium heat. Fry the cutlets in batches for about 3-4 minutes per side, or until golden brown and cooked through.
- Remove the cutlets and drain on a paper towel-lined plate.
- Serve the pork cutlets with a squeeze of fresh lemon juice if desired.
These Breaded Mustard & Sage Pork Cutlets are crispy, flavorful, and perfect for a satisfying weeknight dinner!
