Honey Mustard Crumb-Coated Pork Tenderloin Cutlets
Easy to make, easy to enjoy!
Serves 4 |
|1/2 cup flour |
|1/4 cup coarse-grain mustard |
|2 tablespoons honey |
|1 egg |
|1 1/2 cups panko bread crumbs |
|1 pork tenderloin, cut into 4 pieces and tenderized |
|1/2 cup vegetable oil |
| Salt, to taste |
| Ground black pepper, to taste |
- Preheat oven to 200° F. Place rack to middle position.
- Place flour in shallow dish. Beat mustard, honey, and egg together in second shallow dish. Place bread crumbs in a third shallow dish.
- Pat cutlets dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Transfer pork to platter and let rest 5 minutes.
- Heat 1/4 cup of vegetable oil in large nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with remaining oil and remaining cutlets.