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Pecan Crusted Pork Chop Cutlets |
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Ingredients
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*4 boneless pork chops
*1/4 C flour
*1 egg, lightly beaten
*2 Tbsp Dijon style mustard
*1/4 tsp cayenne pepper
*1/2 C dry bread crumbs
*1/2 C of pecans, ground
*2 Tbsp canola oil
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Directions
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1. Pound the chops down to 1/4 inch thickness.
2. Place the flour in one bowl; place the egg, mustard and pepper in a second bowl; place the breadcrumbs and pecans in a third bowl.
3. Roll the meat through the flour, into the egg mixture and through the breadcrumb mixture.
4. Heat the oil in a skillet, add the chops. Cook for 4 minutes, turn and cook for 4 minutes again or until cooked through and coating is golden brown.
5. Serve as is with sides or as a sandwich in a hearty bun.
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Story
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Slice up the pork cutlets and served on a nice mixed green salad (this is my favorite way to eat them.) Use a tangy vinaigrette dressing and top with chopped pecans for a complete meal.
These cutlets are also excellent served with a side of mashed sweet potatoes and fresh steamed broccoli. (I oven bake my sweet potatoes just like white potatoes, then scoop out and serve with butter, salt, and pepper. Be sure to bake them on a cookie sheet covered with tin foil - the natural sugar in a sweet potato makes an AWFUL mess!)
The nice thing about turning pork chops into cutlets is you don't have to worry so much about how long to cook them. They cook so quickly and stay nice and moist, too.
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