Ingredients for 2 servings:
1. 3/4 cup panko breadcrumbs (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
2. 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
3. 1 teaspoon grated fresh lemon, rind of
4. 1/2 teaspoon black pepper
5. 1 egg
6. 2 tablespoons water
7. 1 tablespoon mayonnaise
8. 1 tablespoon Dijon mustard
9. 2 (10 ounce) pork cutlets, tenderized,if preferred
10. 3 tablespoons olive oil, more if necessary
11. lemon wedge
12. fresh sage sprig

Directions:
1. Combine first 4 ingredients on plate.
2. Whisk egg and 2 T water in medium bowl to blend.
3. Whisk mayonnaise and Dijon mustard in small bowl.
4. Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
5. Transfer to plate.
6. Heat oil in heavy medium skillet over med-high heat.
7. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
8. Garnish with fresh sage, if desired, and serve with lemon wedges.

Enjoy your meal!