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.
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 1/2-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!
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- 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 1/2" of oil in a large non-stick frying pan and fry the cutlets until cooked through; approximately 3-5 minutes per side.
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“Made this tonight-Delish!” ~Christopher M. on Facebook