- 1 large egg, beaten
- 2 cups bread crumbs
- Salt and pepper
- 1 pound boneless pork chops, pounded to 1/2 inch thick
- 4 tablespoons plus 1 tablespoon vegetable oil
- 1/4 small onion, finely chopped
- 1/2 cup white wine
- 1 tablespoon heavy cream
- 1 tablespoon Dijon mustard
- 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.
- 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.)
- 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.
- Serve the pork with the sauce drizzled on top.
- Main Dishes, Pork