Golden Baked Pork Cutlets
- 1 pound pork tenderloin roast, trimmed of fat
- 3/4 cup dry panko breadcrumbs
- 1 teaspoon sugar
- 3/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons canola oil
- 1 large egg white, lightly beaten
- 4 teaspoons cornstarch
Preheat oven to 400
With a sharp knife, cut the pork tenderloin at a 45 degree angle to get long and thin cutlets about 1 inch thick. You can also ask your meat clerk or butch to do this for you. And sometimes they are already pre-cut and packaged in the meat case.
In a shallow dish, combine breadcrumbs, sugar, paprika, onion powder and salt. Drizzle oil over mixture and mash together with a fork until completely incorporated.
In another shallow dish, lightly beat egg white with a fork. 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. Place a baking sheet coated with nonstick spray in the oven for 5 minutes to heat up.
Remove the hot baking sheet and carefully place the pork on. Place back in the oven and bake until just barely pink in the center (around 140 to 145 degrees on a meat thermometer), about 13 to 16 minutes.