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Home Ā» Recipes Ā» Pork Recipes

May 17, 2017 · 12 Comments

Mustard & Sage Potato Encrusted Pork Cutlets

30 Minutes or Less· Pork Recipes

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Mustard and Fresh Sage Potato Encrusted Pork Cutlets
A close up of mustard & sage potato encrusted pork cutlets on a table

Tender center cut pork cutlets lightly breaded with potato flakes, mustard and fresh sage; then fried until golden brown.

mustard & sage potato encrusted pork cutlets on a plate

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.

Mustard & Sage Potato Encrusted Pork Cutlets

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. 

 
 
 
 
 

Slice the meat horizontally into 3 cutlets per pork 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 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. A plate of mustard & sage potato encrusted pork cutlets

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!

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Mustard & Sage Potato Encrusted Pork Cutlets

Mustard and Sage Potato Encrusted Pork Cutlets

Carrie's Experimental Kitchen
Tender center cut pork cutlets lightly breaded with potato flakes, mustard and fresh sage; then fried until golden brown.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Entree
Cuisine American
Servings 4

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

*To Make Gluten Free: Use 2 cups of Instant Potato Flakes and omit the Panko Breadcrumbs and use a gluten free all purpose flour.Ā 

Nutrition

Serving: 3g
Keyword pork
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A close up of mustard & sage potato encrusted pork cutlets on a plate

 

 

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A close up of mustard & sage potato encrusted pork cutlets on a table

 

 

"Made this tonight-Delish!" ~Christopher M. on Facebook

Mustard Sage Pork Cutlets Christopher M

 

 

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*Updated May 2017

More Pork Recipes

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Previous Post: « Dijon Rosemary Roasted Potatoes
Next Post: Chicken Marsala »

Reader Interactions

Comments

  1. kirsten@FarmFreshFeasts says

    October 15, 2012 at 12:53 pm

    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!

    Reply
    • Carrie's Experimental Kitchen says

      October 15, 2012 at 3:33 pm

      Thanks for stopping by Kirsten and great tip for thickening soups!

      Reply
  2. Yum Girl says

    October 15, 2012 at 7:26 pm

    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/

    Reply
    • Carrie's Experimental Kitchen says

      October 15, 2012 at 7:41 pm

      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.

      Reply
  3. Krista says

    October 21, 2012 at 2:03 pm

    I love mustard and sage with pork. These look fantastic. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

    Reply
    • Carrie's Experimental Kitchen says

      October 24, 2012 at 12:59 pm

      Thanks Krista!

      Reply
  4. John Barrie says

    October 23, 2012 at 5:13 pm

    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.

    Reply
    • Carrie's Experimental Kitchen says

      October 24, 2012 at 1:00 pm

      I hope you enjoy them as much as we did John!

      Reply
  5. Bobbi says

    October 26, 2012 at 8:04 pm

    Thanks for linking these up on Manic Monday Carrie šŸ™‚ they look and sounds fabulous!! Pinned them!! Hope to see you next week!

    Reply
    • Carrie's Experimental Kitchen says

      November 16, 2012 at 4:18 pm

      Thanks Bobbi!

      Reply
  6. Amy Shotting says

    June 09, 2020 at 9:32 pm

    The recipe sounds and looks delicious. I would like to make these for my husband, what is the net carbs per serving, please.

    Reply
    • Carrie's Experimental Kitchen says

      June 10, 2020 at 6:23 am

      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.

      Reply

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