Golden Baked Pork Cutlets

Golden Baked Pork Cutlets

15 Reviews
From: EatingWell Magazine, September/October 2007

These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking. Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound pork tenderloin, trimmed
  • ½ cup dry breadcrumbs, preferably whole-wheat (see Tip)
  • 1 teaspoon sugar
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 4 teaspoons canola oil
  • 1 large egg white, lightly beaten
  • 4 teaspoons cornstarch


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
  3. 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.)
  4. 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.
  • Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about ⅓ cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 220 calories; 7 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 26 g protein; 1 mcg folate; 74 mg cholesterol; 1 g sugars; 1 g added sugars; 142 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 1 mg iron; 377 mg sodium; 476 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch, 3 lean meat

Reviews 15

October 18, 2017
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By: wheels2014
I used smoked paprika and a little chili powder to give it a little spice. Very easy and quick to prepare as family enjoyed. Will certainly make this one again!
February 23, 2015
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By: MaxBew
A quick and thoroughly enjoyable meal! We really enjoyed this! I wanted something quick for weekend meal and made this served with sweet potato and a honey-mustard glaze drizzled over the pork (EW recipe). I went 50/50 with the oil - used organic Olive Oil & organic Canola oil (using up/phasing out Canola oil - duped for yrs). I used onion flakes and since I was making the honey-mustard drizzle I halved the sugar. Everything else was per recipe - the pork was cooked perfectly, went really well with the sweet potatoes and loved the drizzle too. I shall make this again soon and add cauliflower next time. Pros: Quick & Tasty
November 20, 2014
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By: EatingWell User
Great easy recipe with all pros no cons! The sweet of the sugar and spice of the Paprika went very well together. I used olive oil & omitted the onion powder. A nice Broccoli Floret & Cauliflower mix along with mashed potatoes complimented the chops.
September 07, 2013
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By: EatingWell User
Nix Sugar; Use Olive not Canola The basic method here is worth following: a baked pork cutlet. Simple and preferable for those who avoid fried foods whenever possible. I eliminated the sugar (I don't want it sweet) and used the immeasurably superior olive oil rather than that scourge of fields, kitchens, and western cuisine, the foul and reprehensible canola oil. The cutlets turned out very nice. Mine were quite thin, my oven runs a little hot, and still I added a few minutes, so take that into consideration with your timing. Served with fresh pasta and hot prepared red cabbage, it was a Bavarianesque meal. The family loved it. Pros: Baking > Frying Cons: Canola oil
November 06, 2012
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By: EatingWell User
I made this exactly like it said and it was way to sweet. Could not even force it down. The bright side my dogs loved them and were very happy.
October 07, 2012
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By: EatingWell User
Loved this recipe!! Made this tonight and used pork chops (bone-in) but it was awesome! Definitely will make again because it was sooooo easy!! You could spice it up if you want but it was tasty as listed. I just used plain bread crumbs as that was all I had and it was great. I used 5 big pork chops so doubled the recipe except for the egg whites and it was fine. Probably would have been fine w/o doubling the cornstarch too. Really enjoyed the recipe!!!
August 21, 2012
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By: EatingWell User
Quick, Easy, and Tasty! Made this today and husband loved it. Substituted whole wheat flour in place of bread crumbs since we didn't have any. Also used garlic powder in place of onion powder--was still delicious! Will definitely be making this again. Served with a side of green beans and microwaved potatoe.
May 16, 2012
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By: EatingWell User
tasty! I bought pork cutlets, but I didn't know how to cook them. This recipe was s great solution. My husband and I both enjoyed them, they were better than pork chops. I'm going to make these again! Pros: easy, did not dry out the meat, quick Cons: none
April 24, 2012
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By: EatingWell User
good rip offff !!! Pros: nothing Cons: its poo
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