We are big on meal prep in our house. We like to make our lives easier and set ourselves up for success during the busy work week by pre-making our lunches (and sometimes breakfasts) on Sundays. These pork cutlets are a staple in our meal prep routine and are really quick and easy.
We based our recipe off of one we read in Antonia Lofaso’s cookbook and we cannot recommend her breading technique enough! Use one hand for dipping into the flour, use the other for dipping into the egg, and the dry hand again for the breadcrumb mixture. Keeps your fingers from becoming sticky messes!
This recipe is a favorite dinner (and then leftover lunch) in our house. Whip up some of these pork cutlets, serve over mashed potatoes, and drizzle (or drown, depending on your mood) with pork gravy! Also delicious on top of pasta. And, we’ve even diced these pork cutlets and added to homemade fried rice and stir fry.
Easy Baked Pork Cutlets
Equipment
- 3 Shallow Bowls
- 1 Kitchen Mallet
- 1 Baking Sheet
Ingredients
- 2 Pork Loins
- ¾ cup White Flour
- 2 Eggs, whisked
- 1 cup Corn Flake Crumbs
- ½ cup Panko
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 400°.
- Butterfly two pork loins to have 4 thin slices of pork.2 Pork Loins
- Using a kitchen mallet, pound each slice of pork so that it is about ½ inch thick.
- Add the flour to the first shallow bowl.¾ cup White Flour
- Add the eggs to the second shallow bowl and whisk to combine.2 Eggs, whisked
- Add the corn flake crumbs, panko, and salt & pepper to the third shallow bowl and whisk to combine.1 cup Corn Flake Crumbs, ½ cup Panko, Salt and Pepper, to taste
- In a sequence, dip each pork slice individually in the shallow bowls in the following order: flour, eggs, breading mixture. Repeat until all pork slices are breaded.
- After breading each pork slice, place on the baking sheet.
- Bake pork cutlets for 8 minutes. Remove from oven, flip each cutlet over, and bake for an additional 4 minutes.
- Allow to cool and enjoy!