Cumin-Crusted Pork Cutlets

Ingredients

• 3 whole wheat bread slices
• 2 tablespoons self-rising yellow cornmeal mix
• 1/2 teaspoon ground cumin
• 8 thinly sliced boneless pork loin chops (about 1 1/4 lb.)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg
• 2 tablespoons whole grain mustard
• 1/4 cup olive oil

Preparation

1. 1. Process bread in a food processor until finely crumbled. Combine breadcrumbs, cornmeal mix, and cumin in a shallow bowl.
2. 2. Sprinkle pork chops with salt and pepper. Whisk together egg, mustard, and 2 Tbsp. water until blended. Dip pork in egg mixture; dredge in breadcrumb mixture, pressing to adhere.
3. 3. Cook half of pork in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden brown. Keep warm in a 200° oven. Repeat procedure with remaining pork and oil. Serve warm.