Breaded Pork Cutlet

7
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.

Ingredients

cooking spray

4 spray(s)

uncooked lean boneless pork chop(s)

1 pound(s), four 4 oz chops

all-purpose flour

½ cup(s)

table salt

¾ tsp, or to taste

black pepper

½ tsp, or to taste

egg(s)

1 large

fat free skim milk

3 Tbsp

Dijon mustard

1½ tsp, or to taste

dried plain breadcrumbs

½ cup(s), panko-variety (see note)

lemon(s)

½ medium, cut into 4 wedges

Instructions

  1. Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
  2. Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin.
  3. On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.
  4. Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.
  5. Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving.

Notes

Panko is available in the Asian sections of supermarkets; substitute coarse bread crumbs if desired.Add some cayenne pepper to the bread crumb mixture, if desired.You can also cook these in batches in a nonstick skillet coated with cooking spray.

A happier, healthier you starts here