Ingredients
3
slices whole wheat bread
2
tablespoons self-rising yellow cornmeal mix
1/2
teaspoon ground cumin
1
egg
2
tablespoons coarse-grained mustard
2
tablespoons water
8
pork cutlets (about 1 1/4 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup olive oil
Preparation
In food processor, place bread slices. Cover and process with on-and-off pulses until fine crumbs form. In shallow bowl, stir together bread crumbs, cornmeal mix and cumin.
In another shallow bowl, beat egg, mustard and water until blended. Sprinkle pork cutlets with salt and pepper. Dip pork in egg mixture, then coat with bread crumb mixture.
Heat oven to 200°F. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; add 4 pork cutlets. Cook 6 to 8 minutes, turning once, until golden brown and no longer pink in center. Keep warm in oven. Repeat with remaining 4 pork cutlets and 2 tablespoons oil.
