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Breaded Pork Cutlets With Mustard Sauce Recipe

Fast and Easy Dinner: Breaded Pork Cutlets With Mustard Sauce

With the demands of the holidays, these days when I make a weeknight dinner at home, it's got to be fast. An hour won't cut it — I want something on the table within minutes.

My first rule of thumb? Choosing a protein that cooks virtually instantly. Shrimp and thin fillets of fish always do the trick, but last night, I was in the mood for something heartier, like pork. The easiest way to make pork in a flash is to pound down some center-cut pork chops — it helps them cook quickly and evenly.

For a little textural contrast, I recommend breading them with panko or Italian bread crumbs, then making a quick mustardy pan sauce. Add a salad or sautéed greens, and dinner is served. See the recipe when you read ahead.

Breaded Pork With Mustard Sauce

Breaded Pork With Mustard Sauce

Breaded Pork Cutlets With Mustard Sauce

Ingredients

  1. 1 large egg, beaten
  2. 2 cups bread crumbs
  3. Salt and pepper
  4. 1 pound boneless pork chops, pounded to 1/2 inch thick
  5. 4 tablespoons plus 1 tablespoon vegetable oil
  6. 1/4 small onion, finely chopped
  7. 1/2 cup white wine
  8. 1 tablespoon heavy cream
  9. 1 tablespoon Dijon mustard

Directions

  1. Place the egg and bread crumbs in separate shallow bowls. Season both sides of pork cutlets with salt and pepper. Dip each cutlet in egg, then coat well in bread crumbs, pressing gently to help the crumb coating adhere.
  2. Heat 4 tablespoons of oil in a skillet over medium-high. Cook pork cutlets for about 2–3 minutes. Flip and cook 2–3 minutes on the other side, until golden and cooked through. (Work in batches, if necessary.)
  3. In a skillet, combine the remaining oil and chopped onion, stirring occasionally until soft and browned, about 4 minutes. Add the wine and simmer until reduced slightly, about 2 minutes. Add the cream and mustard and whisk together until combined. Simmer for 1 minute more.
  4. Serve the pork with the sauce drizzled on top.

Serves 4.

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