Panko-Crusted Mustard Pork Cutlets

• 3/4 cup panko breadcrumbs (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
• 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
• 1 teaspoon grated fresh lemon, rind of
• 1/2 teaspoon black pepper
• 1 egg
• 2 tablespoons water
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 2 (10 ounce) pork cutlets, tenderized,if preferred
• 3 tablespoons olive oil, more if necessary
• lemon wedge (optional)
• fresh sage sprig (optional)

1. Combine first 4 ingredients on plate.
2. Whisk egg and 2 T water in medium bowl to blend.
3. Whisk mayonnaise and Dijon mustard in small bowl.
4. Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
5. Transfer to plate.
6. Heat oil in heavy medium skillet over med-high heat.
7. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
8. Garnish with fresh sage, if desired, and serve with lemon wedges.

panko breadcrumbs, fresh sage, black pepper, egg, water, mayonnaise, mustard, pork cutlets, olive oil, lemon, sage

Taken from www.food.com/recipe/panko-crusted-mustard-pork-cutlets-108948 (may not work)