Cripsy Baked Pork Cutlets

Cripsy Baked Pork Cutlets

Cripsy Baked Pork Cutlets

Prep Time 30 Minutes
Cook Time 20 Minutes

Fat 16.7g

Cholesterol 109.9mg

Sodium 651.4mg

Carbohydrates 51g

Fiber 3.4g

Sugar 13.3g

Protein 31.4g


  • Sauce
  • 1/2 cup Sunsweet® Pitted Amaz!n™ Prunes
  • 3 Tbsp ketchup
  • 1 Tbsp soy sauce
  • 1 Tbsp Dijon mustard
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 tsp honey
  • 2 tsp Worcestershire sauce
  • 1/4 tsp allspice
  • Pork
  • 1 Tbsp vegetable oil
  • 2 cups panko breadcrumbs
  • 1/4 cup flour
  • 1 large egg
  • 4 thin-cut boneless pork loin chops (about 1 lb)
  • 2 cups cabbage, shredded
  • 4 lemon wedges


Preheat overn to 400F. Line rimmed baking sheet with foil.

Sauce: Pour boiling water over prunes, let soak 5 minutes then strain, saving 1/2 cup soaking water. In blender or food processor, puree prunes with the water until nearly smooth. Add remaining sauce ingredients, blend until smooth (makes about 1 cup).

In large skillet, warm oil over medium heat. Add panko and toast, stirring often, until golden brown. Transfer to a bowl. Beat egg in a second bowl. put flour in a third bowl.

Pork: Place pork between two pieces of plastic wrap. Using a meat mallet, pound to 1/4" thick. Dredge each piece in flour, then egg, followed by pank, pressing firmly to adhere. Place on baking sheet and bake until cooked through, about 20 minutes.

Serving: Slice pork into strips, place on a plate with 1/2 cup cabbage and lemon wedge. Spread a little sauce over the top. Serve more sauce on the side for dipping.