Books and magazines never have enough pages for everything we have to share … so we sometimes include a photograph without a recipe. When this happens, we know you will want the recipe to make the dish. Ask and you shall receive! Enjoy this recipe from Orianne Cosentino on page 24 of WHERE WOMEN COOK: CELEBRATE!
PORK CUTLETS with CREOLE MUSTARD
- 2 cups plain breadcrumbs
- 1/2 cup CREOLE MUSTARD (see recipe)
- 2 tablespoons canola oil + extra for cooking
- 1.5 pounds pork cutlets, pounded thin
- salt and pepper
- cayenne pepper (optional)
- Preheat oven to 350°F. Cover a baking sheet with a piece of foil.
- Season the breadcrumbs with a touch of salt and pepper and a dash of cayenne, if using. Place in a shallow bowl.
- Whisk the creole mustard with two tablespoons of oil in a separate bowl.
- Spread mustard mixture over both sides of each piece of pork and dredge in the breadcrumbs to cover.
- Heat additional oil in a skillet, enough to cover the bottom with about 1/8 inch of oil.
- Add pork cutlets to the skillet, 2-3 at a time, (do not crowd) and cook until the coating turns golden brown on each side, flipping after 3-4 minutes. Repeat for each piece.
- Place each browned cutlet on the baking sheet and finishing cook through in the oven, 5-7 minutes depending on thickness of the pork.
Number of servings (yield): 4
- 5 tablespoons grainy mustard
- 1/2 tablespoon molasses
- 1 teaspoon Pick-A-Pepper Sauce or Tobasco
- 1/2 teaspoon celery seed
- a dash of worchestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- black pepper
- 6 hard cooked eggs
- 1 tablespoon dijon
- 3-4 tablespoons mayonnaise
- a few dashes of hot sauce
- 1 teaspoon vinegar
- 2 tablespoons cornichons, finely chopped
- 1 tablespoon capers, rinsed and finely chopped
- 1 teaspoon chili powder
- 2 tablespoons chives, minced
- 2 tablespoons green bell pepper, minced
- 2 tablespoons celery, minced
- salt and pepper to taste