Cumin crusted pork cutlets
- 1/2 cup bread crumbs 2 Tbsp self-rising yellow cornmeal mix 1/2 tsp ground cumin 8 thinly sliced boneless pork loin chops
- 1/2 tsp salt 1/4 tsp pepper 1 large egg 2 tbsp whole grain mustard
- Preheat oven to 200°. Combine bread crumbs, cornmeal mix, and cumin in a shallow bowl. Sprinkle chops with salt and pepper. Whisk together egg, mustard, and 2 tbsp water until blended. Dip pork in egg mixture, dredge in bread crumb mixture, pressing to adhere. 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.
Make it a meal: serve with cole slaw and mashed potatoes.
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