Cut the fat and calories from deep-fried pork cutlets with this 25-minute lightened pork cutlet recipe.
2 (1-ounce) slices white bread
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
4 lemon wedges
How to Make It
Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.
Breaded pork cutlets can get soggy while waiting for the pan to heat. Once breaded, place them on a wire rack that's resting over a baking sheet.
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I loved this recipe! I toasted the bread before putting it in the food processor and I had to cook the pork cutlets a little longer than listed here, but one of my cutlets was 1/2 inch thick instead of 1/4 inch. Served with McCormick Spicy Nutmeg Carrots and applesauce. Lovely!
This was very good. Made to recipe. Crumbed some stale rosemary bread & pounded chops to uniform thickness. Some folks have mentioned their pork was too salty -- maybe they used table salt instead of kosher? Took longer to cook but browned nicely. Served with garlic mashed potato and CL's recommended turnip greens.
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