Ingredients
5 Slices hearty white sandwich bread, torn into pieces
1/2 C. all-purpose flour
2 large eggs
2 tbsp. Dijon Mustard
8 Boneless Pork Cutlets (3-4 oz. ea) , about 1/4 in. thick
salt
pepper
1/2 C. vegetable oil
6 oz. Egg noodles (about 4 Cups)
4 tbsp. unsalted butter, cut into pieces
1/2 C. chopped fresh parsley
Directions
1) Bring 4 qts. water to boil in large pot. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with mustard in third shallow dish. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture and then dredge in bread crumbs, pressing to adhere.
2) Heat 1/4 C. oil in large nonstick skillet over medium-high heat until just smoking. Fry half of the cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets.
3) Meanwhile, add 1 tbsp. salt and noodles to boiling water and cook until al dente. Reserve 1/4 C. cooking water, drain pasta and return to pot. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to serving platter and top with cutlets. Serve.
Serves: 4
Prep: 20 minutes
Cook: 15 minutes
