Breaded Pork Cutlets

READY IN: 35mins
Recipe by LMillerRN

From Cooking Light. Suggested to serve with greens and garlic bread. Once you have coated the pork chops, place them on a wire rack that's resting over a baking sheet. This prevents the chops from getting soggy while the pan heats.

Top Review by JennyMidget

Made with thin pork fillet steaks for myself, hubby and 2-year-old - enthusiastic thumbs up all round! Served with a garden salad side - the crumbing was just enough carbs for us, didn't need any more. Toddler enjoyed dipping the meat in the various coatings, and the sage was a nice touch, I don't usually cook with it but it complimented the pork well. Thank you!

Ingredients Nutrition


  1. Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
  2. Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
  3. Place flour in a shallow dish; place egg whites in another shallow dish.
  4. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
  5. Heat oil in a large nonstick skillet over medium-high heat.
  6. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.

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