Nifs Baked And Breaded Pork Cutlets 5 Ww Pts Recipes

CRISPY BREADED PORK CUTLETS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

NIF'S BAKED AND BREADED PORK CUTLETS - 5 WW PTS.

Steps:

• Pound pork loin chops until quite thin, about 1/4" thick.
• In a shallow dish, add bread crumbs, parmesan and seasoning salt. Pour egg whites into another shallow dish.
• Dip cutlets into egg whites, let drip and then dip into the bread crumb mixture until evenly coated. Set on baking sheet, spritz with olive oil and bake for 20 minutes at 375°C.

WEIGHT WATCHERS BREADED CHICKEN CUTLETS RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. In a resealable plastic bag, combine cheese, crumbs and all seasonings; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on a nonstick baking sheet. Bake until chicken is cooked through, 20 to 25 minutes. WW Points Plus: 4 points per serving.

BREADED PORK CUTLETS

Steps:

• In shallow pan, mix first 4 ingredients.
• In another, mix egg and worcestershire sauce.
• Coat steaks with flour, eggs, then crumbs.
• Cook steaks in hot oil, until golden.
• Cook on med another 5 minutes, until done.

WEIGHT WATCHERS BREADED PORK CUTLET

Steps:

• 1. Preheat oven to 400 degrees F. Coat nonstick baking sheet with cooking spray.
• 2. Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin.
• 3. On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.
• 4. 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.
• 5. 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.