Panko Crusted Mustard Pork Cutlets
Crispy, flavor-packed, and irresistibly golden, these Panko Crusted Mustard Pork Cutlets strike the perfect balance between indulgence and sophistication. Tender pork cutlets are pounded thin, seasoned with garlic powder, salt, and pepper, then coated in a tangy Dijon mustard and egg mixture before being enrobed in a crunchy panko and Parmesan breadcrumb crust. Pan-fried to perfection in just a few minutes, these cutlets deliver a satisfying combination of juicy, savory interior and lightly crisped outer layer. Ready in under 40 minutes, this dish is a weeknight dinner game-changer, yet elegant enough for entertaining. Serve with fresh lemon wedges for a zesty finish, creating a dynamic flavor contrast that will leave everyone asking for seconds. Perfect for fans of quick, easy, and gourmet-quality meals!
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 cup Dijon mustard
- 1 large Egg
- 0.5 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (optional, grated)
- 3 tablespoons Vegetable oil
- 4 pieces Lemon wedges (for serving)
Instructions
Place the pork cutlets between two sheets of plastic wrap and gently pound to 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides of the pork cutlets with salt, black pepper, and garlic powder.
In a shallow bowl, mix the Dijon mustard and egg until well combined.
Place the flour in a separate shallow dish.
In another shallow dish, combine the panko breadcrumbs and Parmesan cheese (if using).
Dredge each pork cutlet in the flour, shaking off any excess.
Next, dip the cutlet into the Dijon mustard mixture, ensuring it is fully coated.
Finally, coat the cutlet in the panko breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, cook the pork cutlets in batches for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F).
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the pork cutlets immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5361 mg | 233% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.8 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 829 mg | 64% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1972 mg | 42% | |
*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.
