Breaded Pork Cutlet
- Total Time
Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.
cooking spray4 spray(s)
uncooked lean boneless pork chop(s)1 pound(s), four 4 oz chops
all-purpose flour½ cup(s)
table salt¾ tsp, or to taste
black pepper½ tsp, or to taste
fat free skim milk3 Tbsp
Dijon mustard1 ½ tsp, or to taste
dried plain breadcrumbs½ cup(s), panko-variety (see note)
lemon(s)½ medium, cut into 4 wedges
- Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
- Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin.
- On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.
- 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.
- 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.