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Photo of Breaded pork cutlet by WW

Breaded pork cutlet

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Find it on the global aisle of most supermarkets or at Asian markets; substitute coarse bread crumbs if desired. Boost the heat of the dish by adding a pinch or two of cayenne pepper to the bread crumb mixture, if desired. You can also cook the pork in batches in a nonstick skillet coated with cooking spray. It's best to serve the cutlets immediately while the breading is crisp and hot. A sprinkle of fresh capers and chopped fresh parsley would be a fresh and tasty garnish for this comforting meal.

Ingredients

Cooking spray

4 spray(s)

Uncooked lean boneless pork chop

1 pound(s), four 4 oz chops

All-purpose flour

½ cup(s)

Table salt

¾ tsp, or to taste

Black pepper

½ tsp, or to taste

Egg

1 large egg(s)

Fat free skim milk

3 Tbsp

Dijon mustard

1½ tsp, or to taste

Dried plain breadcrumbs

½ cup(s), panko-variety

Lemon

½ item(s), large, cut into 4 wedges

Instructions

  1. Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
  2. Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin.
  3. On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.
  4. 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.
  5. 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.
  6. Yields 1 chop per serving.

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