4 5oz pork cutlets, 1/2 inch thick
3/4 c seasoned bread crumbs
2 TB olive oil
1/4 c honey
2 TB spicy brown mustard
2 TB cider vinegar
8 slices winter squash (1-inch thick), seeded and peeled
2 cooking apples, cored and sliced
6 c fresh baby spinach
Place bread crumbs in shallow dish. In a second shallow dish, lightly beat egg with 1/4 teaspoon salt. Dip pork in egg, then roll in crumbs.
In 12-inch skillet, cook pork in hot oil 3 to 4 minutes per side, until golden outside and a trace of pink inside. Transfer to platter. Stir honey, mustard, and vinegar into skillet drippings. Add squash, and apples. Cook about 3 to 4 minutes until crisp-tender, turning squash slices once. Arrange squash and apples around cutlets. Toss spinach into skillet. Add spinach to serving platter. Sprinkle lightly with nutmeg and cinnamon.