Breaded Pork Cutlets with Honey Dijon Mustard
Crispy, golden, and bursting with flavor, these Breaded Pork Cutlets with Honey Dijon Mustard are a delectable dinner option that’s easy to prepare and perfect for the whole family. Tender pork loin cutlets are pounded thin, seasoned, and coated in a savory Parmesan-breadcrumb mixture before being pan-fried to perfection. The real star, however, is the homemade honey Dijon mustard sauce—a tangy-sweet drizzle made with just three simple ingredients: Dijon mustard, honey, and a splash of fresh lemon juice. Ready in just 35 minutes, this meal offers an irresistible balance of textures and flavors, ideal for weeknights or casual entertaining. Serve with roasted veggies or a crisp green salad for a satisfying, restaurant-quality dish right at home. Keywords: crispy breaded pork cutlets, honey Dijon mustard sauce, easy pork cutlet recipe, Parmesan-crusted pork.
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Recipe Information
Ingredients
- 4 pieces Pork loin cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Vegetable oil
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 1 teaspoon Lemon juice
Instructions
Place each pork cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the cutlets to an even 1/4-inch thickness.
Season both sides of the pork cutlets with salt and pepper and set aside.
Set up a dredging station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and water until smooth. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Dredge each pork cutlet in the flour, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb and Parmesan mixture, pressing gently to adhere. Repeat for all cutlets.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork cutlets (working in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side or until golden brown and fully cooked. The internal temperature should reach 145°F (63°C). Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the Dijon mustard, honey, and lemon juice until smooth. Taste and adjust the sweetness or tanginess to your preference.
Serve the breaded pork cutlets warm, drizzled with the honey Dijon mustard sauce or with the sauce on the side for dipping.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 10.7 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 380 mg | 29% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
