French · Dinner
Fried Breaded Pork Cutlet (Low-Calorie)
Oven-baked breaded pork loin cutlet with thyme and nutmeg, finished with a crisp panko crust. Served alongside lightly dressed arugula with a lemon wedge in classic French bistro style.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
386Calories
42.1gProtein
15.2gFat
18.3gCarbs
1.3gSugar
1.6gFiber
772mgSodium
234mgChol
3.9gSat Fat
620mgPotassium
70mgCalcium
2.6mgIron
0.9mcgVitamin B12
9mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the pork cutlet dry, place between plastic wrap, pound to 1/4 inch thickness. Season both sides with salt, pepper, and nutmeg.
2
Dredge
Set up flour, beaten egg, and panko mixed with thyme in separate dishes. Coat cutlet in flour, shake off excess, dip in egg, press into panko.
3
Bake
Place on a wire rack over a baking sheet, spray both sides lightly with olive oil, and bake at 425°F for 18-20 minutes, flipping halfway, until golden and internal temperature reaches 145°F.
4
Rest
Let the cutlet sit on the rack for 5 minutes until juices settle and crust crisps.
5
Toss
In a small bowl, toss the arugula with lemon juice until lightly glossed.
6
Plate
Set the cutlet on a plate, pile dressed arugula alongside, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork loin chop
- 6 tbsp36g panko breadcrumbs
- 22 small eggs
- 2 tbsp16g all-purpose flour
- 1 tsp1 tsp fresh thyme
- 1/4 tsp1/4 tsp ground nutmeg
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp olive oil
- 22 small handful (40g) arugula
- 1 tsp1 tsp lemon juice
- 22 lemon wedge
