Insert Farm Animal of Your Choice

I cannot wait for tomorrow! I get to spend the entire morning baking cupcakes to take to Dawn's poolside cocktail party. I'm planning on making Chocolate Stout Cupcakes and Lemon Meringue Cupcakes (possibly with lemon curd filling, we'll see), so stay tuned for the photos and recipes. In order to keep you happy in the meantime I'll pass on a SUPER easy way to fix chicken or pork tenderloin, or chops, or whatever kind of meat you darn well feel like.

Panko-Creole Mustard Breaded (insert farm animal of your choice HERE)


Creole Mustard
Maple Syrup (NOT that pancake syrup shit. Remember, I'm watching you)
Panko bread crumbs
Salt
Fresh ground pepper
Chicken breasts or thighs/pork tenderloin/pork chops/shrimp/cats/dogs/whatever you like

Mix one part maple syrup with two parts creole mustard (for example, 1/3 c. maple syrup and 2/3 c. creole mustard) in a shallow bowl. Throw a pile of panko on a plate and season it with salt and fresh ground black pepper. Pat your meat of choice dry with a paper towel. Dip the meat into the mustard/syrup mixture and shake off the excess, then coat with the panko.

There are multiple choices for cooking depending on what meat you chose. For shrimp, simply cook it in non-stick pan with a light spritz of cooking spray. For everything else I either bake it on a cookie sheet sprayed with olive oil spray and make sure to turn the meat over halfway through so the panko browns evenly or I brown it in a skillet and then finish it by baking. I learned the hard way that if you are making pork tenderloin it is better to use two small tenderloins than one big one.

--QC