Breaded Pork Cutlet Recipe
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Category: |
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Ingredients: |
Ingredients: 7 points plus per serving/serves 4
4 sprays cooking spray
1 lb lean boneless pork chops, four 4 oz chops
1/2 c. all-purpose flour
3/4 tsp table salt, or to taste
1/2 tsp black pepper, or to taste
1 large egg
3 T. fat-free skim milk
1 1/2 tsp Dijon mustard, or to taste
1/2 c. dried plain bread crumbs, panko-variety
1/2 med lemon, cut into 4 wedges
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Directions: |
Directions:Preheat oven to 400°. Coat a nonstick baking sheet with cooking spray. Place pork chops between 2 sheets of waxed paper; pound to 1/4 in 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.
NOTE: 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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