Dijon Pork Cutlets
Transform dinner into a gourmet experience with these crispy, golden-brown Dijon Pork Cutlets. This recipe pairs tender pork cutlets coated in tangy Dijon mustard with a perfectly seasoned Parmesan-breadcrumb crust for an irresistible crunch. Simple yet elevated, the cutlets are pan-fried to perfection in olive oil, creating a golden exterior while keeping the meat juicy and flavorful. With just 15 minutes of prep time, these savory cutlets make a quick yet impressive dinner option. Serve them warm with fresh lemon wedges for a zesty finish, and watch as this easy weeknight meal becomes a household favorite. Perfect for fans of breaded pork recipes and those seeking a deliciously crispy main dish with minimal effort.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces pork cutlets
- 3 tablespoons Dijon mustard
- 0.5 cups all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 4 pieces lemon wedges
Instructions
Place each pork cutlet between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
Season the pork cutlets with salt and black pepper on both sides.
Set up a breading station: Place the flour in one shallow bowl, beat the eggs in another shallow bowl, and mix the breadcrumbs, Parmesan cheese, and garlic powder in a third shallow bowl.
Brush each cutlet with Dijon mustard, ensuring an even coating on both sides.
Dip each mustard-coated cutlet first into the flour, then into the beaten eggs, and finally into the breadcrumb mixture. Press gently to help the breadcrumbs adhere.
Heat the olive oil in a large skillet over medium heat.
Cook the cutlets in batches, about 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C).
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
Serve the Dijon pork cutlets warm with lemon wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 603 mg | 13% | |
*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.
