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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 407.3
  • Total Fat: 27.3 g
  • Cholesterol: 79.2 mg
  • Sodium: 393.1 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 20.4 g

View full nutritional breakdown of Oven Crispy Pork Cutlets calories by ingredient
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Oven Crispy Pork Cutlets

Submitted by: IAMSCHMEMILY

Introduction

Super easy & very yummy! Super easy & very yummy!
Number of Servings: 4

Ingredients

    4 pork chops, trimmed
    1 1/2 cups Panko Japanese-style breadcrumbs
    3 Tbsp dijon-style mustard

Directions

Place breadcrumbs on baking sheet and toast in 450 degree oven until golden brown, turning once, about 5-6 minutes.

Reduce heat to 400 degrees. Pound out pork chops between 2 sheets of plastic wrap to make them 1/4" thick. Brush each side of each cutlet with the dijon mustard. Press each side of the cutlets into breadcrumbs and place on a baking sheet fitted with a rack.

Bake in oven for 10-12 minutes. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user IAMSCHMEMILY.






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Member Ratings For This Recipe

  • Wow! Super easy to prepare after a long day at work. I used gluten free bread crumbs, worked very well. I served it with roasted peppers, tomatoes and mushrooms. - 5/14/13

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  • Very easy to prepare and super yummy. - 6/22/10

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  • I love the real Japanese version of this - tonkatsu, but frying is out of question at the moment. I was sooooo glad to find this really close approximation! Definitely use a rack to cook it on - and serve with Tonkatsu sauce or A1 steak sauce - Yummy! - 7/20/08

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  • This was very good .Didn't have Panko Japanese style bread crumbs so I used seasoned bread crumbs. Where would I get the other kind of bread crumbs? - 6/4/08

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  • Making this for supper, will review later. Sounds super and easy, just the way I like it. Just finished eating and it was great. I used seasoned bread crumbs. - 5/14/08

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  • This was absolutely lovely. Usually roast the cutlets in the oven plain with herbs sprinkled on. Will cook this again - 4/27/08

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