GOLDEN BAKED PORK CUTLETS
Updated: Aug 21, 2019
I have been making these for years and every time I take my first bite, its like an explosion of flavor in my mouth.
This is a great recipe to spice up your weeknight meals. Pork is pretty cheap, so it’s a great dinner that tastes more expensive than it is. I found the recipe on EatingWell and follow it pretty much the same, except I use pork chops vs. a pork tenderloin cut up. I used to buy the pork tenderloin and slice it into cutlets, but I got lazy and rushed during the weeknights after work, so now I just buy the chops. You can make any variation to this, I know some folks don’t like added sugar, so you can omit that and even the onion powder and they still come out great. Also I have substituted Olive Oil in the past and they came out fine, a little heavier to me, but again I know some folks are anti-canola.
This is a staple in our house. Serve it with some cinnamon-spiced applesauce and you are good to go. The cinnamon compliments this well, trust me.
2 pounds center cut boneless pork chops sliced thin (trimmed of most of fat)
1 cup dry breadcrumbs, preferably whole-wheat
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
8 teaspoons canola oil
1 large egg white, lightly beaten
4-6 teaspoons cornstarch
Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
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.