Golden Baked Pork Cutlets
4 servings
Total Time: 35 minutes
Ingredients
1 pound pork tenderloin, trimmed
1/2 cup dry breadcrumbs, preferably whole-wheat
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt substitute
4 teaspoons canola oil (I use Xtra Virgin Olive Oil)
1 large egg white, lightly beaten
4 teaspoons cornstarch
Preparation
Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin “fillets.”
Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
(Discard leftover mixture.)
Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.
Nutrition
Per serving:
193 calories
5g fat
1 g sat , 4 g mono
74 mg cholesterol
11 g carbohydrates
1 g added sugars
26 g protein
1 g fiber
277 mg sodium
475 mg potassium
