Tuesday, September 28, 2010

Breaded Pork Cutlets


*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


*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 (to watch a video of this technique, click here).

*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.
Weight Watchers: 6 pts.

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