Pork scallopine with honey mustard
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Dijon or spicy brown mustard |
| 1 | tablespoon | Coarse-grain or spicy brown mustard |
| 1 | tablespoon | Honey |
| ¾ | pounds | Boneless lean pork shoulder butt, sliced 1/4 inch thick and pounded thin |
| 1 | small | Egg, lightly beaten with 3/4 teaspoon water |
| ½ | cup | Fine dry bread crumbs |
| Nonstick cooking spray | ||
| 1 | Medium-size lemon, cut into thin wedges (optional) | |
Directions
Combine the Dijon and coarse-grain mustards with the honey in a small bowl.
Using a pastry brush, spread the mustard-honey mixture on both sides of each pork slice.
Dip the pork in the egg, then in the bread crumbs to coat both sides.
Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the pork and cook about 4 minutes on each side or until crisp and lightly browned. Garnish with the lemon wedges.
Yield: 4 serving
Posted to MC-Recipe Digest V1 #361 Recipe by: COOKING LIVE SHOW #CL8776 From: "Angele and Jon Freeman" <jfreeman@...> Date: Tue, 31 Dec 1996 11:37:57 -0500