Monday, April 2, 2012

Panko Crusted Pork Cutlets

I found some thinly sliced pork sirloin on sale today, so made these. It was a simple 3-stage breading procedure: cutlets get floured (I used white whole wheat), then dip into a wet mixture of egg whites and dijon mustard, then into a dry mixture of panko bread crumbs, shredded asiago cheese, thyme, and pepper. I laid the breaded cutlets onto racks (on baking sheets), sprayed with canola oil. Then I lightly sprayed the tops of the breading, then baked until golden.
I served them on a jarred "garden vegetable" spaghetti sauce, with a side of mixed lettuce. (The family had pasta, too)

No comments:

Post a Comment