Breaded Pork Cutlet

By smclane

Pork chops are pounded thin and coated in a flavorful mustard seasoning, dipped in flour and breadcrumbs and lightly fried. Served with lemon wedges.

Ingredients

• 4 sprays cooking spray
• 1 pound uncooked lean boneless pork chop(s), four 4-ounce chops
• 1/2 cup all-purpose flour
• 3/4 teaspoon table salt, or to taste
• 1/2 tsp pepper
• 1 large egg
• 3 tablespoons fat free skim milk
• 1 1/2 dijon mustard
• 1/2 cup dried plain breadcrumbs, panko-variety
• 1/2 medium lemon, cut into 4 wedges

Preparation

Step 1

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

Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin.

On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.

Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.

Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving.

Notes – Panko is available in the Asian sections of supermarkets; substitute coarse bread crumbs if desired. Add some cayenne pepper to the bread crumb mixture, if desired. You can also cook these in batches in a nonstick skillet coated with cooking spray. – Total recipe = 28 points