Pork Scaloppitie With Honey Mustard
|Mustard||1 Tablespoon (Coarse Grain Or Spicy Brown)|
|Boneless lean pork||3⁄4 Pound, sliced 1/4 inch thick and pounded thin (Shoulder Or Butt)|
|Egg||1 Small, lightly beaten with 3/4 teaspoon water|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Non stick cooking spray||1|
|Lemon||1 Medium, cut into thin wedges|
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 and serve with Sauteed Spinach with Lemon and Garlic.