Breakfast Pork Cutlets

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Breakfast Pork Cutlets

Ingredients

Spice Mix:

1/4 teaspoon whole fennel seeds

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried poultry seasoning

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon garlic powder

1 pinch cayenne pepper

Cutlet:

2 (6-8-ounce) boneless center cut pork chops, trimmed

1 1/2 teaspoons kosher salt

2 teaspoons maple syrup

1/2 cup fine dry breadcrumbs

2 tablespoons olive oil

1 tablespoon butter

Directions

Crush fennel seeds in a mortar and pestle; transfer to a small bowl. Stir in black pepper, poultry seasoning, nutmeg, garlic powder, and cayenne; set aside.

Make several shallow vertical cuts through fat on edges of each pork chop. Place each chop between 2 pieces of plastic wrap; pound to 1/4-inch thick using a meat pounder or heavy flat object. Transfer to a plate.

Season both sides of chops with salt; sprinkle both sides with spice mix. Rub or brush each side of chops with about ½ teaspoon maple syrup.

Sprinkle each chop on one side with breadcrumbs; press in firmly. Turn over and repeat.

Heat olive oil and butter in a nonstick skillet over medium to medium-high heat. Pan fry pork cutlets, turning once, until meat is no longer pink at the center and edges are browned and crisp, about 2 minutes per side. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C). How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG