Deviled Pork Cutlets

1. 1

   Brush pork cutlets with mustard on both sides.

2. 2

   Coat with bread crumbs.

3. 3

   Heat 1 tablespoon oil in a large, preferably nonstick skillet, until hot, but not smoking.

4. 4

   Fry cutlets in 2 batches, 2 minutes per side, until golden brown, adding more oil as needed.

5. 5

   Serve with lemon wedges.

6. 6

   Exchanges:

7. 7

   1/2 starch/bread; 3 lean meat; 1 1/2 fat.

No additional tips available.