Sunday, January 3, 2010

Crispy Breaded Pork Cutlets

Remember those envelopes for oven baked chicken and pork called Shake & Bake?  I remember in the 70's they were all the rage. Well, now you don't need them!


Serves 4

1 1/2 cups panko (Japanese breadcrumbs)

2 tablespoons vegetable oil, such as safflower

4 boneless pork loin chops (6 to 8 ounces each)

3 tablespoons Dijon mustard

Coarse salt and ground pepper


Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.

Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.

Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.

Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

From Everyday Food, April 2008

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