Tender center cut pork cutlets lightly breaded with potato flakes, mustard and fresh sage; then fried until golden brown.
During my youngest daughters recent Back to School Night, the other parents and myself nestled into our seats waiting for the Principal to give her speech and found goodie bags on each chair.
In these bags were several items including a bag of Idaho Spuds Instant Mashed Potatoes. Since I don't normally eat prepackaged potatoes, I was challenged by several of my friends to create something with them.
And of course, I could not refuse and made these potato encrusted pork cutlets with them.
I had done this once before with my recipe for Potato Encrusted Fried Shrimp so I figured it would work just as well with pork cutlets and my assumptions were correct.
How do you make Mustard & Sage Potato Encrusted Pork Cutlets?
For this recipe you'll need boneless pork chops, instant mashed potato flakes, panko breadcrumbs, dry mustard fresh sage, eggs, Dijon mustard, milk, all purpose flour, and Canola oil for frying.
In another bowl, combine the eggs, milk and Dijon mustard; mix well. In the third bowl, add the flour. Bread the cutlets by dipping them into the flour, then egg wash; then the breading mixture. Heat approximately ½-inch of oil in a large non-stick frying pan and fry the cutlets until cooked through; approximately 3-5 minutes per side. 
Since I didn't have a lot of these potatoes, I added some Panko breadcrumbs so that I had enough breading, but for a Gluten Free option, you can use all instant potatoes and dip the pork into a gluten free flour first.
These Mustard & Sage Potato Encrusted Pork Cutlets were crunchy and so good; not to mention made for a quick weeknight dinner. ~Enjoy!
Visit the recipe index to search for more recipes by category.
More Pork Cutlet Recipes
- Coconut and Lime Breaded Pork Cutlets
- Pork Scaloppine with Lemon Cream Sauce
- Jägerschnitzel (Pork Cutlets)
- Italian Pork Cutlet Milanese
- Parmesan Rosemary Pork Cutlets
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Mustard and Sage Potato Encrusted Pork Cutlets
Ingredients
- 4- (4-ounce) boneless pork chops
- 1- (2.5-ounce) package instant mashed potatoes
- 1 cup panko breadcrumbs
- 1 tablespoon dry mustard
- 1 tablespoon chopped fresh sage
- 3 large eggs
- 2 tablespoons milk
- 1 tablespoon dijon mustard
- ½ cup all purpose flour
- canola oil, for frying
Instructions
- Trim the fat from the meat and slice horizontally into 3 cutlets per chop; then pound evenly with a meat mallet
- In one bowl, combine the instant potatoes, breadcrumbs, dry mustard and sage; mix well.
- In another bowl, combine the eggs, milk and Dijon mustard; mix well.
- In the third bowl, add the flour.
- Bread the cutlets by dipping them first into the flour, then egg wash then breading mixture.
- Heat approximately ½" of oil in a large non-stick frying pan and fry the cutlets until cooked through; approximately 3-5 minutes per side.
Notes
Nutrition
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Amy Shotting says
The recipe sounds and looks delicious. I would like to make these for my husband, what is the net carbs per serving, please.
Carrie's Experimental Kitchen says
I plugged the ingredients into My Fitness Pal using the brands I used and updated the Nutritional Information in the recipe card. There are 22g Carbs in this recipe per serving.
Bobbi says
Thanks for linking these up on Manic Monday Carrie 🙂 they look and sounds fabulous!! Pinned them!! Hope to see you next week!
Carrie's Experimental Kitchen says
Thanks Bobbi!
John Barrie says
This is great. I have some instant potatoes left over from the past when I had to go to food pantries to supplement my groceries. I didn't think I'd ever get to use them.
Carrie's Experimental Kitchen says
I hope you enjoy them as much as we did John!
Krista says
I love mustard and sage with pork. These look fantastic. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
Carrie's Experimental Kitchen says
Thanks Krista!
Yum Girl says
What an unusual addition to a goodie bag but kudos for turning it into something that looks amazing! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!
http://www.yumgoggle.com/gallery/
Carrie's Experimental Kitchen says
Thank you so much and I just logged on. It looks like a wonderful new site, best of luck. I'll be posting some pictures shortly.
kirsten@FarmFreshFeasts says
Wow, I got a wooden spoon once from the PTA, but nothing fancier than that from the school! What a great use of the mashed potatoes. Whenever I have a partial box on hand I use them to thicken soups, but this year I may try to make my mom's Lefse for the holidays. Meantime, thanks for the tasty looking recipe!
Carrie's Experimental Kitchen says
Thanks for stopping by Kirsten and great tip for thickening soups!