Breaded Pork Cutlet

Total Time
30 min
15 min
15 min
Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.


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


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)


½ medium, cut into 4 wedges


  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.


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.

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