Page 118 - cookbook1

Breaded Pork Cutlet

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

Procedure
• 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 7
points

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