I have not have pork chops in over a year it seems, so I thought this recipe was amazing! The Dijon mustard mixed with the egg gives the pork chops a real “kick” and added flavor. The only thing I messed up on was browning the chops too much. Make sure you don’t burn the bread crumb coating like I almost did. Besides that, these were delicious! This pork chop recipe comes from America’s Test Kitchen Magazine 2008.
Pan fry the cutlets for about 3 minutes per side over medium-high heat in a nonstick skillet.
Crispy Pork Cutlets with Buttered Noodles
5 slices hearty white sandwich bread, torn into pieces* (I used Pepperidge Farm white bread)
1/2 cup flour
2 large eggs
2 tbsp Dijon mustard
8 boneless pork cutlets (3-4 oz each), about 1/4 inch thick
salt and pepper
1/2 cup vegetable oil
6 oz egg noodles (about 4 cups)
4 tbsp unsalted butter, cut into pieces
1/2 cup chopped fresh parsley
*Don’t substitute store-bought bread crumbs
1. Bring 4 quarts water to boil in large pot.
2. Pulse bread in food processor until coarsely ground; transfer to a shallow dish.
3. Place flour in second shallow dish.
4. Beat eggs with mustard and place in third shallow dish.
5. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.
6. Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Fry half the cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to 200 degree oven to keep warm. Wipe out skillet and repeat with remaining oil and crumbs.
7. Meanwhile, add noodles to boiling water and cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and return to pot.
8. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to platter and top with cutlets. Serve.