Cumin-Crusted Pork Cutlets

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Yield: Makes 4 to 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 27 Minutes


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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cumin-Crusted Pork Cutlets Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy