Honey Mustard Pork Cutlet (Scallopini…in Italian cooking) thin, boneless slices of meat, typically veal, sautéed or fried.
Equal parts Honey & Mustard
Equal parts crackers and breadcrumbs
Zest from 1/2 lemon
1 teaspoon fresh thyme chopped
Equal parts oil & butter
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/4-inch thickness and season with salt and pepper, to taste.
In a shallow dish combine the mustard and honey. Add the chops and turn to coat in sticky sauce. On a plate combine the bread and cracker crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil and butter in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side until temperature of 160 – 165 is reached. Turn very carefully in pan.
Served tonight with a Spinach Strawberry Pear Salad…bon appétit