Photo: Corn Flakes® Encrusted Pork Cutlet Sandwich on a Buttermilk Biscuit Recipe
Ingredients
- 1 cup KELLOGG'S® CORN FLAKES®, crushed
- 1/2 cup pecans, crushed
- 1 tablespoon chopped fresh parsley
- Freshly ground black pepper, to taste
- 4 tablespoons canola oil
- 4 boneless pork chops
- Kosher salt, to taste
- 1/2 cup prepared mayonnaise
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 4 easy bake biscuits, baked according to package directions
- 1/4 head iceberg lettuce, leaves removed
- 1 large tomato, sliced
Directions
In a bowl mix together the KELLOGG'S® CORN FLAKES®, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest.
In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy!
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By switzerbrian_11...
Grand Island, NE
on August 15, 2010
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I used pork cutlets instead and added a slice of swiss cheese. good stuff
By tamronf_13075287
Airdrie
on August 15, 2010
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I took a few key items out of this recipe and did my own thing. With pork cutlets, I tenderized them, washed them in an egg wash and breaded them with the cornflake and peacan mixture. I spiced the breaded cutlets with parsley, basil, paprika and red chile peppers, and fried the cutlets in olive oil. This created a crispy crust over the tender and moist meat. I tried a couple with beer as well, and this really brought out the flavor, but took away the crisp to the crust. Probably would not do that again.
Served with biscuits and kernal corn. This was a hit with my young children as well as the rest of the family.
By bas022366_9800460
Jacksonville, FL
on July 28, 2010
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I didn't have corn flakes so I used frosted flakes. This was so good. My husband ate one on a regular hamburger roll and one on a biscuit, while my son and I ate it on a biscuit. It was good either way. I will be making this again. I even made the spread to go on it. Which I rarely do. It was really good on that sandwich. The only thing that I had to purchase was the parsley. The mixture needs to go in a food processor also. The recipe doesn't tell you that part. I am glad that I saw the show.
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