Breaded Pork Cutlets

Breaded Pork Cutlets Recipe
Randy Mayor; Melanie J. Clarke
Cut the fat and calories from deep-fried pork cutlets with this 25-minute lightened pork cutlet recipe.

Yield:

4 servings (serving size: 2 pork chops)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Bruce Aidells,

October 2004
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