Golden Baked Pork Cutlets

Name: Golden Baked Pork Cutlets
Total time: 35 min
Ingredients: 1 pound pork tenderloin, trimmed; 1/2 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

6 Ratings
6 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, September/October 2007

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Recipe Summary

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 pound pork tenderloin, trimmed
1/2 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

Directions

Step 1
Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

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Step 2
Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
Step 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.)
Step 4
Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.

Tips

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 1/2 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 1/3 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 Facts

Per Serving:

220 calories; protein 26.2g; carbohydrates 10.9g; dietary fiber 1.2g; sugars 1.4g; fat 7.4g; saturated fat 1.1g; cholesterol 73.7mg; vitamin a iu 141.6IU; vitamin c 0.1mg; folate 0.7mcg; calcium 8.3mg; iron 1.2mg; magnesium 32.5mg; potassium 475.6mg; sodium 376.6mg; thiamin 1.1mg; added sugar 1g.

Exchanges:

1 starch, 3 lean meat

6 Ratings

5 star values: 4
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

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aclstylist

02/22/2022

I really liked this recipe. Cooked 20 minutes at 400 perfect. Added thin sliced apples on top with dried cranberries. Adds a little taste of sweetness when eating together.
Will make again, but will adjust oil to half canola & half olive oil.

Donna Sue

08/02/2021

I never write a review, but today I had to....I tried this recipe today, just as it was written and its fabulous. I read the 2 negative reviews before making and was fearful. But now I realize everyone can't cook.

wheels2014

10/18/2017

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!

MaxBew

02/23/2015

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

EatingWell User

09/07/2013

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

elizabethbrennick

05/20/2010

Very easy to make the pork was on sale so the cost of everything was low. It was delicious, even the kids liked it. It was also nice to have another meat other than chicken.

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Golden Baked Pork Cutlets

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Golden Baked Pork Cutlets

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Golden Baked Pork Cutlets

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Golden Baked Pork Cutlets