Breaded pork cutlet
8
Points®
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. Find it on the global aisle of most supermarkets or at Asian markets; substitute coarse bread crumbs if desired. Boost the heat of the dish by adding a pinch or two of cayenne pepper to the bread crumb mixture, if desired. You can also cook the pork in batches in a nonstick skillet coated with cooking spray. It's best to serve the cutlets immediately while the breading is crisp and hot. A sprinkle of fresh capers and chopped fresh parsley would be a fresh and tasty garnish for this comforting meal.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean boneless pork chop(s)
1 pound(s)
All-purpose flour
0.5 cup(s)
Table salt
0.75 tsp
Black pepper
0.5 tsp
Egg
1 large egg(s)
Fat free skim milk
3 Tbsp
Dijon mustard
1.5 tsp
Dried plain breadcrumbs
0.5 cup(s)
Lemon
0.5 item(s), large
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.
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