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Breaded Pork Cutlets
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Yield: 4 servings (serving size: 2 pork chops)
Source: Cooking Light, OCTOBER 2004
CL Comments: Once you have coated the pork chops, place them on a
wire rack that's resting over a baking sheet. This prevents the
chops from getting soggy while the pan heats.
Comments from a PA Kitchen: These were okay, but the breading was hit-or-miss when it
came to "sticking" to the pork chops. I used really thinly cut boneless chops, which my husband likes, so he liked these better than I did.
I rate this one a 3 out of 5, he gives it 4 out of 5.
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 5 per serving
CALORIES 245 (29% from fat); FAT 8g (sat 2.2g,mono 2.9g,poly 1.8g);
PROTEIN 28.4g; CHOLESTEROL 70mg; CALCIUM 33mg; SODIUM 502mg; FIBER
0.8g; IRON 1.9mg; CARBOHYDRATE 13g
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