PORK CUTLETS WITH SAUT?ED APPLES
2 Tbl.+ 2tsp. Unseasoned dry bread crumbs
4 (approx 1/2 lb.) Thin pork cutlets
4 1/2 tsp. Dijon mustard
1 Tbl. Vegetable oil
4 1/2 tsp. Unsalted butter
1 Granny Smith Apples, washed,peeled and cut into thin slices
1 Tbl. Granulated sugar
Aluminum foil to cover meat
1. Spread the bread crumbs onto a sheet of wax paper. Brush the pork cutlets on both sides with the mustard, then coat with the bread crumbs.
2. In a skillet, warm the oil over medium-high heat. Add the pork and cook until browned, about 2 minutes on each side. Transfer the pork to a serving platter and cover with foil.
3. Add the butter to the skillet and warm over medium heat until melted. Add the apples and saut? until softened, about 3 minutes. Add the sugar, stirring to scrape any loose bits from pan. Cook until the sugar has dissolved and the apples are tender, about 2 minutes.
4. Spoon the apples over the pork cutlets and serve.
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