- 2 4 oz Moody's boneless pork cutlets, pounded thin
- 2 egg whites, plus 2 tablespoon water
- 2 t dry mustard
- 1 C flour
- 1 C dry bread crumbs
- 2 T olive oil
- 1 lime
- Salt and freshly ground pepper
In a mixing bowl, beat the egg white and water until it starts to foam. Stir in the dried mustard. Season the cutlets with salt and pepper. Dip the cutlets in the flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are well covered. Set aside.
Heat the olive oil in a heavy frying pan until hot. Add the cutlets, lower the heat slightly and cook for about 2 minutes. Turn the cutlets and brown the other side. Continue cooking, turning once again if necessary, until the cutlets are cooked through, about 5 minutes total. When done, the flesh will be white. Drain on paper towel. Serve with a squeeze of lime.
Potatoes and leeks make a great side for this dish. I recommend pairing a nice Riesling or a light Pinot Noir.