Golden Baked Pork Cutlets
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.7
- Total Fat: 9.9 g
- Cholesterol: 55.2 mg
- Sodium: 696.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.0 g
- Protein: 23.3 g
View full nutritional breakdown of Golden Baked Pork Cutlets calories by ingredient
Introduction
Serve this golden dish with a crisp side salad and mashed potatoes.Recipe from Bust-a-Meal website, with slight ingredient variations. Serve this golden dish with a crisp side salad and mashed potatoes.
Recipe from Bust-a-Meal website, with slight ingredient variations.
Number of Servings: 4
Ingredients
-
1 pound pork tenderloin, trimmed
1/2 cup corn flake crumbs
1 teaspoon Splenda baking blend
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
4 teaspoonsextra virgin olive oil
1 large egg white, lightly beaten
4 teaspoons cornstarch
Directions
Prepare Ingredients
1.Preheat oven to 400°F.
2.Coat a rimmed baking sheet with a drizzle of olive oil.
3.Separate 1 egg and lightly been the white (discard yolk or reserve for another use) in a shallow dish; set aside.
Combine and Cook
1.Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin strips.
2.Mix 1/2 cup cornflake crumbs, 1 teaspoon Splenda, 1/2 teaspoon paprika, 1/2 teaspoon onion powder and 1/2 teaspoon salt in a shallow dish.
3.Drizzle with 4 teaspoons oil and mash with a fork until the oil is thoroughly incorporated.
4.Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides.
5.Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
6.Place the pork on the prepared baking sheet.
7.Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user KNISLEY96.
1.Preheat oven to 400°F.
2.Coat a rimmed baking sheet with a drizzle of olive oil.
3.Separate 1 egg and lightly been the white (discard yolk or reserve for another use) in a shallow dish; set aside.
Combine and Cook
1.Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin strips.
2.Mix 1/2 cup cornflake crumbs, 1 teaspoon Splenda, 1/2 teaspoon paprika, 1/2 teaspoon onion powder and 1/2 teaspoon salt in a shallow dish.
3.Drizzle with 4 teaspoons oil and mash with a fork until the oil is thoroughly incorporated.
4.Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides.
5.Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
6.Place the pork on the prepared baking sheet.
7.Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user KNISLEY96.