Corn Bread-Crusted Pork Cutlets

Oxmoor House
4 servings (serving size: 1 cutlet)


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3/4 cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon grated onion
1/2 teaspoon poultry seasoning
4 (4-ounce) pork cutlets (about 1/2 inch thick)
2 1/3 cups seasoned corn bread stuffing mix (such as Stove Top)
Cooking spray
Fresh thyme sprigs (optional


Preheat oven to 425°.

Combine first 4 ingredients in a large baking dish. Add pork, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally.

Place stuffing mix in a food processor, and process until finely crushed. Pour stuffing mix into a shallow dish or pie plate. Remove pork from baking dish, and discard marinade. Dredge both sides of pork cutlets in stuffing mix, pressing to coat thoroughly. Place pork cutlets on a baking sheet coated with cooking spray, and bake at 425° for 12 minutes or until done. Garnish with thyme sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 374
Fat 16.4 g
Satfat 4.3 g
Protein 28 g
Carbohydrate 25 g
Cholesterol 78 mg
Iron 1.5 mg
Sodium 811 mg
Caloriesfromfat 39 %
Fiber 0.7 g
Calcium 66 mg