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

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