Crispy Baked Pork Cutlets
- Yield: Serves 4
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- 1 to 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
- 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.
- Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray.
- 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.
- 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.
- 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.
- Place baking sheet in oven. Bake 3 to 5 minutes or until crisp and cooked through (145°F). Serve warm.