Thursday, August 26, 2010

Crispy Pork Cutlets

Taken from Dine Without Whine.

Makes 4 servings

2 eggs
2 tablespoons mustard
2 pounds pork loin cutlets
1 cup instant potato flakes
3 tablespoons oils

1. Blend eggs and mustard together in a shallow pie pan; set aside.
2. Dip pork cutlets in egg mixture; coat with potato flakes.
3. Heat oil in a skillet; add pork, heating on both sides until done.
Serve with green beans

No comments: