Golden Baked Pork Cutlets
Easy and cheap to make and goes with anything, whether it be steamed veggies, potatoes, mac and cheese. Super moist and GREAT taste.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
trimmed |
|
| ½ | cup |
bread crumbs, whole wheat
dry |
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
onion powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | teaspoons |
canola oil
|
|
| 1 | large |
egg whites
lightly beaten |
|
| 4 | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
trimmed |
|
| 118 | ml |
bread crumbs, whole wheat
dry |
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
onion powder
|
|
| 2.5 | ml |
salt
|
|
| 2E+1 | ml |
canola oil
|
|
| 1 | large |
egg whites
lightly beaten |
|
| 2E+1 | ml |
cornstarch
|
|
Directions
Preheat oven to 400°F.
Coat a rimmed baking sheet with cooking spray.
Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin “fillets” (see photo).
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.
