WW - Breaded Pork Cutlets

By Meals_by_Mel

Course: main meals
PointsPlus™ Value: 7
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy

Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.

Ingredients

• 4 spray(s) cooking spray
• 1 pound(s) lean boneless pork chop, four 4 oz chops
• 1/2 cup(s) all-purpose flour
• 3/4 tsp table salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 large egg(s)
• 3 Tbsp fat-free skim milk
• 1 1/2 tsp Dijon mustard, or to taste
• 1/2 cup(s) dried bread crumbs, panko-variety (see note)
• 1/2 medium lemon(s), 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.


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.