Breaded Pork Cutlet
Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.
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
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.
7 WW PointsPlus
• Prep: 15 Minutes
• Cook: 15 Minutes
Source: Weight Watchers (4 servings)