Crispy Pork Cutlets with Citrus Sauce
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Regular dry bread crumbs can be used to coat the pork slices here, but the coarser panko (Japanese bread crumbs) make a crisper crust.
- 1 tablespoon soy sauce
- 2 teaspoons Dijon mustard
- 1/4 cup fresh orange juice
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 1/2 cups Japanese panko or dry bread crumbs
- 1 pound pork tenderloin, cut into twelve 1/2-inch-thick slices and pounded 1/8 inch thick
- Salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 cup coarsely chopped fresh orange or tangerine sections
- In a small bowl, stir the soy sauce with the mustard and the orange juice until combined. Set the sauce aside.
- Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the water. Spread the bread crumbs in a third shallow bowl. Season the pork slices with salt and pepper, then dredge them in the flour, shaking off the excess. Dip the slices in the beaten egg and then coat them completely with the pankobread crumbs.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pork slices over high heat until they are browned and crisp, about 2 minutes per side; if the pork browns too quickly, lower the heat. Transfer the fried pork to paper towels to drain, then keep the slices warm in a low oven while you fry the rest.
- Arrange the pork slices on plates. Top the pork slices with the chopped orange sections and serve, passing the citrus sauce at the table.