Josh isn’t a big fan of pork, especially pork chops. I think I’ve made them one other time in the almost 2 years that we’ve been together and he wasn’t very fond of it then. This time was a different story. They turned out really well. The breading was crisp, the pork was moist and it was really yummy.
Baked Pork Cutlets Makes 4 servings – 233 calories per serving
1 pound pork tenderloin, trimmed 1/2 cup dry breadcrumbs, preferably whole-wheat 1 teaspoon sugar 1/2 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon salt 4 teaspoons canola oil 1 large egg white, lightly beaten 4 teaspoons cornstarch
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.