Breakfast Pork Cutlets

01Method

1. 1

   Using a mortar and pestle, crush the fennel seeds and combine them in a small bowl with the black pepper, poultry seasoning, nutmeg, garlic powder, and cayenne. Set the spice mixture aside.

2. 2

   Score the fat around the edges of each pork chop with several shallow cuts. Sandwich each chop between two sheets of plastic wrap and pound to about ¼-inch thickness. Place the flattened chops on a plate.

3. 3

   Sprinkle both sides of the chops with salt, then apply the spice blend evenly on both sides. Coat each side lightly with maple syrup, rubbing or brushing it in.

4. 4

   Press breadcrumbs firmly onto one side of each chop, then flip and repeat on the other side.

5. 5

   Warm olive oil and butter together in a nonstick skillet over medium to medium-high heat. Cook the cutlets, flipping once, until the interior is no longer pink and the edges are browned and crispy, about 2 minutes per side. An instant-read thermometer inserted at the center should register 145°F (63°C).