Ingredients

• 3/4 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh sage
• 1 teaspoon grated lemon peel
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 2 tablespoons water
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 2 10- to 12-ounce pork cutlets
• 3 tablespoons garlic-flavored olive oil
• sage sprigs (optional)
• Lemon wedges

Instructions

1. Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
2. Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.