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Pork Cutlets with Hickory Pepper Mustard Sauce

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Pork chops or fried pork tenderloin can’t be beat when you’ve got a sauce like our Fischer & Wieser Hickory & Cracked Black Pepper Mustard Sauce to enhance it.

Prep Time:  20 minutes
Cook Time:  20 minutes

4 boneless center-cut pork chops or 1-pound pork tenderloin
salt and black pepper to taste
1/2 cup all-purpose flour
1 large egg, beaten
1 teaspoon water
1/2 cup bread crumbs or panko crumbs
3/4- 1 cup cup vegetable shortening or canola oil, depending on size of skillet
1 cup Fischer & Wieser Hickory & Cracked Black Pepper Mustard Sauce

If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces. Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.  Mix beaten egg with water. Dredge chops or tenderloin pieces in flour, then egg-water mixture, then bread or panko crumbs. Allow to dry for 10 minutes before frying. Heat shortening or oil to a depth of 1 inch in a large skillet. Fry cutlets one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 degrees) covered with foil and repeat with remaining cutlets. Before serving, pour Fischer & Wieser Hickory & Cracked Black Pepper Mustard Sauce over cutlets.  Serves 4
 

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