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Photo: Beth Dreiling Hontzas; Styling: Amy Burke Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Cumin-Crusted Pork Cutlets

Southern Living DECEMBER 2010

  • Yield: Makes 4 to 6 servings
  • Total:27 Minutes


  • 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


1. Process bread in a food processor until finely crumbled. Combine breadcrumbs, cornmeal mix, and cumin in a shallow bowl.

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. 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.


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Cumin-Crusted Pork Cutlets recipe