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Crispy Baked Pork Cutlets

Crispy Baked Pork Cutlets

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cooking Time: 12 minutes
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  • 1-1 1/4 lb Pork tenderloin or center-cut pork loin
  • 2 Egg whites, lightly beaten
  • 1/4 cup Cornstarch
  • 1 cup Panko breadcrumbs
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried thyme
  • 2 tbsp Canola oil, divided


  1. Slice pork into 8 (2- to 3-ounce) cutlets. Place each cutlet between 2 pieces of plastic wrap or wax paper. Using a meat mallet, pound out to a 1/4-inch thickness. Season with black pepper to taste.
  2. Preheat oven to 400F.
  3. Coat a baking sheet with nonstick cooking spray.
  4. Place egg whites in a shallow dish. Place cornstarch in a separate shallow dish. In a third shallow dish combine panko, onion powder, garlic powder and thyme. Set aside.
  5. Working with 1 cutlet at a time, dip each cutlet into egg whites, then in cornstarch, and return to egg whites, turning to coat. Place in panko, turning to coat completely and pressing to adhere.
  6. In a large nonstick skillet heat half of the oil over medium-high heat. Add half of the cutlets to the skillet; cook 2 minutes per side. Transfer to baking sheet. Repeat with remaining oil and cutlets.
  7. Place baking sheet in oven. Bake 3 to 5 minutes or until crisp and cooked through (145F). Serve warm.