Breaded Pork Cutlet

Breaded Pork Cutlet

Course: main meals PointsPlus™ Value:    7 Servings:  4 Preparation Time:  15 min Cooking Time:  15 min Level of Difficulty:  Easy

Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.

Ingredients

	4 spray(s) cooking spray
	1 pound(s) lean boneless pork chop, four 4 oz chops
	1/2 cup(s) all-purpose flour
	3/4 tsp table salt, or to taste
	1/2 tsp black pepper, or to taste
	1 large egg(s)
	3 Tbsp fat-free skim milk
	1 1/2 tsp Dijon mustard, or to taste
	1/2 cup(s) dried bread crumbs, panko-variety (see note)
	1/2 medium lemon(s), cut into 4 wedges

Instructions

• Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
  
• Place pork chops between 2 sheets of waxed paper.
  
• On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.
  
• Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.
  
• Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving.

Notes

• Panko is available in the Asian sections of supermarkets; substitute coarse bread crumbs if desired. Add some cayenne pepper to the bread crumb mixture, if desired.
  You can also cook these in batches in a nonstick skillet coated with cooking spray.
  
  
  Review from BoxerFan: I made this with some sauteed turnip greens last week.  I had to use more panko crumbs than the recipe called for, but I didn't need all of the flour.  I used my amounts to recalculate points, and it came out to be the same in the end.  These were pretty good.  They definitely needed the fresh lemon on top though.  And the recipe means it when it says "best served immediately".  I made enough to have leftovers, and that was a mistake.  Mushy nastiness.

Cuban Sandwich Quesadilla

Points +: 5
Servings: 1

* 1 oz skinny slow cooked pernil
* 1 slice reduced fat swiss
* 1 oz ham
* 1 slice kosher pickle
* mustard
* 6 inch low carb whole wheat tortilla

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side.Remove from heat and cut into 3 pieces.

Skinny Slow-Cooker Pernil (Roast Pork)

Points plus: 4

Serving: 4 oz

* 3 lb pork shoulder blade roast, lean, all fat removed
* 4-5 cloves garlic, crushed
* 1 tbsp coarse salt
* 1/2 tsp oregano
* 1/2 tbsp cumin
* 1/4 tsp crushed black pepper
* 3 oranges, juice of (1/2 cup)
* 2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.

The next day, remove the crock pot and cook on low, 8 hours.

After 8 hours, remove pork andshred using two forks. Removeliquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.