browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Breaded Pork Cutlet

Posted by on March 30, 2015
image_pdfimage_print

Chef

Breaded Pork Cutlet
Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.

Ingredients

4 sprays cooking spray
1 lb. uncooked lean boneless pork chop(s), four 4 oz chops
½ cup all-purpose flour
¾ teaspoon table salt, or to taste
½ teaspoon black pepper, or to taste
1 large egg
3 tablespoon fat free skim milk
1 ½ teaspoons Dijon mustard, or to taste
½ cup dried plain breadcrumbs, panko-variety (see note)
½ medium lemon, cut into 4 wedges

Method
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.

7 WW PointsPlus
Prep
• Prep: 15 Minutes
• Cook: 15 Minutes

Source: Weight Watchers (4 servings)

Leave a Reply