Crispy Breaded Pork Cutlets

I decided to make crispy breaded pork cutlets. I found this recipe on Martha Stewart's website while looking for the recipe Sharon talked about, which I was unable to find. So I made these instead and they tasted pretty good! The recipe uses Dijon mustard, which you can taste pretty well. If you don't like the mustard, this recipe isn't for you. Here's the link to the recipe, here. I figure I'll post the recipes as well now too, since the link might not work later on. This will also be a good place to go to for recipes if I lose my hard copy. I'm sure I'll make this again. =)

Here's the recipe, which I cut and paste from the website:
Serves 4
Ingredients

• 1 1/2 cups panko (Japanese breadcrumbs)
• 2 tablespoons vegetable oil, such as safflower
• 4 boneless pork loin chops (6 to 8 ounces each)
• 3 tablespoons Dijon mustard
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
2. Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
3. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
4. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.