Dipped in honey-mustard and breaded with Panko crumbs, these pork scallopine’s come together in less than 45 minutes. Perfect for a weeknight meal.
4-6 pork scallopine’s (thinly cut pork cutlets available at most grocery stores)
4 tbls. real honey
2 tlbs. grainy mustard
1 1/2 cups Panko crumbs
4 tbls. oil for cooking
Mix honey and grainy mustard together in a shallow bowl. Put the Panko crumbs in another shallow bowl. Dredge scallopine’s in the honey-mustard and then in the Panko crumbs. Place on a cooling rack placed on top of some paper towels and allow to sit at least 30 minutes (this will help the breading stick well to the pork). Heat oil in a cover frying pan (I use an electric fry pan) and cook, covered 2-3 minutes; remove lid, turn scallopine’s and cook an additional 2-3 minutes or until pork is cooked through. Remove scallopine’s from oil and drain on paper towels. Serve with additional honey-mustard drizzled over top.