Breakfast Pork Cutlets

Ingredients

• 0.25 teaspoons fennel seeds
• 0.5 teaspoons freshly ground black pepper
• 0.5 teaspoons poultry seasoning
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons garlic powder
• 1 pinch cayenne pepper

Instructions

1. 1

   Crush fennel seeds in a mortar and pestle; transfer to a small bowl. Stir in black pepper, poultry seasoning, nutmeg, garlic powder, and cayenne; set aside.

2. 2

   Make several shallow vertical cuts through fat on edges of each pork chop. Place each chop between 2 pieces of plastic wrap; pound to 1/4-inch thick using a meat pounder or heavy flat object. Transfer to a plate.

3. 3

   Season both sides of chops with salt; sprinkle both sides with spice mix. Rub or brush each side of chops with about ½ teaspoon maple syrup.

4. 4

   Sprinkle each chop on one side with breadcrumbs; press in firmly. Turn over and repeat.

5. 5

   Heat olive oil and butter in a nonstick skillet over medium to medium-high heat. Pan fry pork cutlets, turning once, until meat is no longer pink at the center and edges are browned and crisp, about 2 minutes per side. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C).