Golden Baked Pork Cutlets

By Meridian - 26751

  • 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 cornstarch

  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.

Nutritional Facts

220 calories
7 g fat (1 g sat
4 g mono)
74 mg cholesterol
11 g carbohydrate
26 g protein
1 g fiber
377 mg sodium
475 mg potassium.
Nutrition bonus
Selenium (50% daily value)
1 Carbohydrate Serving
1 starch
3 lean meat

dinner pork cutlets baked b vitamins iron dairy free bake main dish

3 replies

shoe 2010-07-25 03:53:20 -0500 Report

Recipe sounds wonderful will try it tomorrow for dinner. Many thanks for posting it. shoe

Debe Pendice
Debe Pendice 2009-01-13 06:48:11 -0600 Report

Just wrote this down. We have a pork tenderloin in the freezer. I am going to take it out and I am going to make this for dinner. Thanks ken…Debe