Crispy Pork Cutlets with Mustard and Lemon are simple yet packed with bold flavor. Thin slices of pork are coated in breadcrumbs, pan-fried until golden, then topped with a sharp mustard and fresh lemon drizzle. This dish is crisp on the outside, juicy inside, and perfect for a quick dinner or weekend lunch. This recipe serves 2.
Ingredients
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2 boneless pork chops (about ½ inch thick)
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Salt and black pepper, to taste
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2 teaspoons Dijon or whole grain mustard (plus more for serving)
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½ cup all-purpose flour
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1 egg, beaten
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¾ cup breadcrumbs (panko for extra crunch)
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Oil for frying
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Lemon wedges, for serving
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Optional garnish: chopped parsley or chives
Instructions
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Place the pork chops between two sheets of plastic or parchment and pound them to about ¼ inch thick using a meat mallet or rolling pin.
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Season both sides with salt and pepper.
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Brush a light layer of mustard on each side of the pork.
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Dredge each cutlet in flour, dip in beaten egg, and coat in breadcrumbs. Press crumbs in well.
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Heat oil in a skillet over medium heat. When hot, fry the cutlets for about 3–4 minutes per side until golden and crispy. Don’t overcrowd the pan.
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Drain on paper towels and rest briefly.
Serving
Serve hot with a generous squeeze of lemon juice and a spoon of extra mustard on the side. Add a green salad, mashed potatoes, or buttered rice to complete the meal.
Storing
Store leftovers in the fridge for up to 2 days. Reheat in a hot oven to keep them crispy.
This dish is simple comfort with a sharp, tangy twist — crisp, juicy, and satisfying.
