Breakfast Pork Cutlets
Ingredients
Spice Mix:
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1/4 teaspoon whole fennel seeds
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon dried poultry seasoning
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1/4 teaspoon freshly ground nutmeg
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1/4 teaspoon garlic powder
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1 pinch cayenne pepper
Cutlet:
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2 (6-8-ounce) boneless center cut pork chops, trimmed
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1 1/2 teaspoons kosher salt
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2 teaspoons maple syrup
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1/2 cup fine dry breadcrumbs
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2 tablespoons olive oil
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1 tablespoon butter
Directions
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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.
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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.
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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.
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Sprinkle each chop on one side with breadcrumbs; press in firmly. Turn over and repeat.
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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).
