Fabulously Crunchy Baked Breaded Pork Cutlets

This is a quick and fairly easy recipe from Eating Well Magazine. This is the best baked breaded pork cutlet recipe I have found. The end result yields perfectly seasoned moist pork chops with a crunchy exterior. I can not even recall how many times I have made this recipe, it is really good. Don’t forget to have some applesauce on hand and maybe a nice salad or baked sweet potato, all are great sides to compliment this dish.

My tips:

  • This works best with thin boneless pork loin, sometimes I can find the pre cut thin medallions at the grocery store. I have never sliced the pork as the recipe states but I am sure the long filets will make for a nice presentation.
  • Throw away the egg yolk or save it for another preparation, egg whites work best.
  • Use a baking sheet lined with parchment paper for easy clean up after baking.
  • The baking time is fairly accurate. Use a thermometer to test for doneness as thickness of pork cutlets may vary cook to the temperature which you feel comfortable eating pork at.

Here is the recipe: http://www.eatingwell.com/recipes/golden_baked_pork_cutlets.html  click on this link or see the copy and pasted recipe below:

Makes: 4 servings

Active Time: 15 minutes

Total Time: 35 minutes

Nutrition Profile

Diabetes appropriate |                 Low calorie |                 Low carbohydrate |                 Low saturated fat |                 Low sodium |                 Heart healthy |                 Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound pork tenderloin, trimmed
  • 1/2 cup dry breadcrumbs, preferably whole-wheat  (see Tip)
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 4 teaspoons canola oil
  • 1 large egg white, lightly beaten
  • 4 teaspoons of cornstarch

    Preparation

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin “fillets.”
  3. Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
  4. Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.

Tips & Notes

  • Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.
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