Best Honey Mustard Cutlets Recipes

BREADED PORK CUTLETS WITH HONEY DIJON MUSTARD

Steps:

• Slice the pork into 1/4 inch thick slices.
• Place pork between sheets of waxed paper and pound thin.
• Combine the Dijon or spicy brown mustard with the honey.
• Using a pastry brush spread the mustard mixture on both sides of each pork slice.
• Mix the egg white with the water in a bowl.
• 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 1 tablespoon oil and heat.
• Add the pork and cook until crisp and lightly browned.
• Garnish with the lemon wedges and serve.

HONEY MUSTARD CUTLETS

Steps:

• Line a baking sheet with a wire rack.
• Heat the oven to 275 degrees F.
• Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

GRILLED TURKEY CUTLETS WITH CRANBERRY HONEY MUSTARD SAUCE

Steps:

• Preheat a grill over high heat.
• In a small bowl, mix the cranberry sauce and mustard until well combined. Cover the bowl with a paper towel and microwave on high in 15-second intervals until the mixture is hot and begins to thin slightly, about 30 seconds total. Stir again to combine.
• Rub the oil and then the salt and pepper evenly over both sides of each cutlet. Grill the cutlets about 1 minute per side, or until no longer pink in the center. Transfer them to a large plate or platter and top evenly with the sauce. Serve immediately.
• nutrition information
• Each (about 3 1/2 ounces turkey plus about 1 1/2 tablespoons sauce) serving has:
• Calories: 167
• Protein: 28g
• Carbohydrates: 9g
• Fat: 2g
• Trace Saturated Fat
• Cholesterol: 45mg
• Trace Fiber
• Sodium: 146mg

HONEY MUSTARD PORK CUTLETS

Steps:

• Line a baking sheet with a wire rack. Spray rack with Pam.
• Heat the oven to 275 degrees F.
• Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• In a shallow dish combine the mustard, honey and vinegar.
• Add the chops and turn to coat in sticky sauce.
• On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
• Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side.
• Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
• To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock.
• Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
• Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

HONEY & MUSTARD LAMB CUTLETS WITH BABY CHATS

Steps:

• Preheat oven to 220d Celsius.
• Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
• Cook in oven for 15 mins, tossing regularly.
• Mix together mustard, lemon and honey.
• Then move the potatoes to one side and add chops.
• Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
• Serve with steamed beans or asparagus or perhaps a green salad.

HONEY MUSTARD PORK CUTLETS

Steps:

• Directions Line a baking sheet with a wire rack. Heat the oven to 275 degrees F. Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste. In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.