Golden Baked Pork Cutlets

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These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking. Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.

Golden Baked Pork Cutlets
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 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

Directions
  1. 4 servings

  2. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

  3. Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin “fillets.”

  4. 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.)

  5. 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

Servings
4
Per serving
Calories
220
Carbohydrates
11g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
26g
Cholesterol
74mg
Dietary Fiber
1g
Potassium
475mg
Sodium
376mg
Added Sugars
1g
Exchanges
1 starch
3 lean meat
Carbohydrate Servings
1
Selenium (50% daily value).

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