Make it.

INSTRUCTIONS:

Place cutlet, one at a time, between two pieces of plastic wrap.

• Evenly pound cutlet with a meat mallet, rolling pin or empty wine bottle until it is about 1/3 inch think.

• Repeat for each cutlet, set aside.

• Create dredging station with three separate pie plates or shallow dishes containing:

  • Flour, seasoned with salt and pepper

  • Eggs, whisked together with water and mustard

  • Panko, seasoned with salt and pepper

• Prepare a holding rack or plate with paper towels in a 200F oven.

• Heat 1 inch of oil in a large skillet until it reaches 350F (oil will shimmer but if it begins to smoke, the oil is too hot).

• Pat both sides of each cutlet dry with paper towels.

• Dredge both sides of each cutlet in flour and knock off all excess flour.

• One at a time, submerge floured cutlet in egg wash, lift and allow excess to drain off.

• Place egg-coated cutlet in panko and press panko to thoroughly coat both sides.

• Gently lay cutlet in hot oil to fry before breading the next cutlet.

• Fry only 1-2 cutlets at a time so as not to crowd the pan.

• Cook each cutlet to an internal temp of 150 F and breading is golden brown, about 2 minutes each side. (If the breading is turning dark brown before the internal temp is 150, the oil is too hot and should be turned down; if the breading is pale by the time the pork is done, the oil to too cold.)

• Hold cutlets in warm oven while cooking the remaining cutlets.Serve with lemon, chopped parsley, and if preferred, lingonberry or cranberry compote.