ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cumin-Crusted Pork Cutlets

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 27 mins
Yield Makes 4 to 6 servings

Ingredients

  • 3 whole wheat bread slices
  • 2 tablespoons self-rising yellow cornmeal mix
  • 1/2 teaspoon ground cumin
  • 8 thinly sliced boneless pork loin chops (about 1 1/4 lb.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 2 tablespoons whole grain mustard
  • 1/4 cup olive oil

How to Make It

  1. Process bread in a food processor until finely crumbled. Combine breadcrumbs, cornmeal mix, and cumin in a shallow bowl.

  2. Sprinkle pork chops with salt and pepper. Whisk together egg, mustard, and 2 Tbsp. water until blended. Dip pork in egg mixture; dredge in breadcrumb mixture, pressing to adhere.

  3. Cook half of pork in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden brown. Keep warm in a 200° oven. Repeat procedure with remaining pork and oil. Serve warm.