Ingredients

  • 3 slices whole wheat bread
  • 2 tablespoons self-rising yellow cornmeal mix
  • 1/2 teaspoon ground cumin
  • 1 egg
  • 2 tablespoons coarse-grained mustard
  • 2 tablespoons water
  • 8 pork cutlets (about 1 1/4 lb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In food processor, place bread slices. Cover and process with on-and-off pulses until fine crumbs form. In shallow bowl, stir together bread crumbs, cornmeal mix and cumin.
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Step 2

  • In another shallow bowl, beat egg, mustard and water until blended.
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Step 3

  • Sprinkle pork cutlets with salt and pepper. Dip pork in egg mixture, then coat with bread crumb mixture.
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Step 4

  • Heat oven to 200°F. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; add 4 pork cutlets. Cook 6 to 8 minutes, turning once, until golden brown and no longer pink in center. Keep warm in oven. Repeat with remaining 4 pork cutlets and 2 tablespoons oil.
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  • Length: 6 minutes