cookies baked pork cutlets

cookie1960 avatar
By Jamie Franks
from Lake Milton, OH

The tenderizer flattens the cutlet out and will make the chop large so you could actually get two sandwiches out of one. I like to serve mine on a toasted bun with lettuce tomato and cheese. I serve a side of macaroni salad to top it off. I know you will like these and very easy and quick. You might need more breadcrumbs it depends on how large your cutlets are. The best to use is a tenderloin cut instead of a pork chop that u buy at the store.

serves 4
prep time 3 Hr 10 Min
cook time 15 Min
method Pan Fry

Ingredients For cookies baked pork cutlets

  • 4
    thick tenderloin (1-1 1/4) lbs
  • 4
    egg whited (beaten)
  • white wine for soaking pork tenderloins in
  • 1/2 c
    corn starch
  • 3-4 c
    breadcrumbs ( i make my own)
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1 tsp
  • oil for frying

How To Make cookies baked pork cutlets

  • 1
    The first thing you want to do is run your chops threw a tenderizer if you have one If not you can use a plastic bag and pound your chops Then put in a glass dish to soak in white wine for three hours or more. Keep in frig till ready to cook.
  • 2
    separate your eggs and put in shallow dish and whisk well. In another shallow dish put your corn starch in and the last dish put your seasoning and breadcrumbs in.
  • 3
    Spray a large cookie sheet and set it aside till u are ready to bake.
  • 4
    When you are ready to cook take out of wine and season with salt and pepper on both sides Dip cutlets into egg whited then in corn starch then back into egg whites then into breadcrumbs.
  • 5
    I use a large Iron skillet and heat up my oil for frying and you want to cook cutlets 2 minutes on each side and transfer to your cookie sheet which you already have prepared.
  • 6
    Bake at 385 degrees for 15 minutes till crispy but no longer. They will cook quickly and could dry out if you bake them to long. Enjoy