Corn Bread Crusted Pork Cutlets

By carvalhohm

Ingredients

• 3/4 cup low-fat buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon grated onion
• 1/2 teaspoon poultry seasoning
• 4 pork cutlets (4-ounces each), pounded thin
• 1 (6-ounce) box seasoned corn bread stuffing mix, coarsely crushed

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Combine buttermilk, mustard, onion, and poultry seasoning in large baking dish. Add pork, turning to coat. Cover and marinate in refrigerator 30 minutes, turning pork occasionally.

Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.

Place stuffing mix in shallow dish or pie plate. Remove pork from baking dish, and discard marinade. Dredge both sides of pork cutlets in stuffing mix, pressing to coat thoroughly. Place pork cutlets on baking sheet, and bake 15 to 20 minutes, or until done.

Notes:
Per Serving: Calories 284