Breaded Pork Cutlets

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 29%
  • Fat: 8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 28.4g
  • Carbohydrate: 13g
  • Fiber: 0.8g
  • Cholesterol: 70mg
  • Iron: 1.9mg
  • Sodium: 502mg
  • Calcium: 33mg

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

  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.
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.

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