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Pork Scallopine with Honey Mustard

1 tb Dijon or spicy brown mustard
1 tb Coarse-grain or spicy brown mustard
1 tb Honey
3/4 lb Boneless lean pork shoulder butt, sliced 1/4 inch thick and pounded thin
1 sm Egg, lightly beaten with 3/4 teaspoon water
1/2 c Fine dry bread crumbs Nonstick cooking spray
1 Medium-size lemon, cut into thin wedges (optional)

Combine the Dijon and coarse-grain mustards with the honey in a small bowl. Using a pastry brush, spread the mustard-honey mixture on both sides of each pork slice.

Dip the pork in the egg, then in the bread crumbs to coat both sides.

Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the pork and cook about 4 minutes on each side or until crisp and lightly browned. Garnish with the lemon wedges.

Yield: 4 serving

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