Ingredients:
3/4 cup panko ( Japanese breadcrumbs, found in the Oriental section at most supermarkets)
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 teaspoon grated fresh lemons, rind of
1/2 teaspoon black pepper
1 eggs
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 (10 ounce) pork cutlets, tenderized,if preferred
3 tablespoons olive oil, more if necessary
lemon wedges (optional)
fresh sage sprigs (optional)
Directions:
Combine first 4 ingredients on plate.
Whisk egg and 2 T water in medium bowl to blend.
Whisk mayonnaise and Dijon mustard in small bowl.
Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
Transfer to plate.
Heat oil in heavy medium skillet over med-high heat.
Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
Garnish with fresh sage, if desired, and serve with lemon wedges.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.