Corn Flakes Encrusted Pork Cutlet Sandwich on a Buttermilk Biscuit

Name: Corn Flakes Encrusted Pork Cutlet Sandwich on a Buttermilk Biscuit
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 easy bake biscuits, baked according to package directions; 4 servings Freshly ground black pepper, to taste; 4 Tbsps canola oil; 237 milliliters KELLOGGS® CORN FLAKES®, crushed; 118 milliliters Dijon mustard; 1 Tbsp chopped fresh parsley; 59 milliliters honey; 0 heads iceberg lettuce, leaves removed; 4 servings Kosher salt, to taste; 118 milliliters prepared mayonnaise; 118 milliliters pecans, crushed; 4 boneless pork chops; 1 large tomato, sliced

Corn Flakes Encrusted Pork Cutlet Sandwich on Head to the store and pick up pecans, honey, dijon mustard, and a few other things to make it today. To use up the pecans you could follow this main course with the Bourbon Cake with Pecans: A Southern Classic as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In a bowl mix together the KELLOGG'S CORN FLAKES, pecans, fresh parsley and a few twists of cracked black pepper.

Ingredients you will need

Cracked Black Peppercorns

Fresh Parsley

Corn Flakes

Pecans

Equipment you will use

Bowl

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.

Ingredients you will need

Canola Oil

Pork Chops

Corn

Pork

Salt

Equipment you will use

Frying Pan

Add the pork chops to the hot skillet and cook about 3 minutes per side.

Ingredients you will need

Pork Chops

Equipment you will use

Frying Pan

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!

Ingredients you will need

Mayonnaise