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Breaded Pork Cutlets

Breaded Pork Cutlets
Randy Mayor; Melanie J. Clarke

4 servings (serving size: 2 pork chops)

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
  • Cooking spray
  • 4 lemon wedges

Nutrition Information

  • calories 245
  • caloriesfromfat 29 %
  • fat 8 g
  • satfat 2.2 g
  • monofat 2.9 g
  • polyfat 1.8 g
  • protein 28.4 g
  • carbohydrate 13 g
  • fiber 0.8 g
  • cholesterol 70 mg
  • iron 1.9 mg
  • sodium 502 mg
  • calcium 33 mg

How to Make It

  1. Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.

  2. 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.

Cook's Notes

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. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit