Friday, September 23, 2011

Low-Point Garlic and Parmesan Crusted Pork Cutlets


The best way to describe how great-tasting this pork cutlet entre' is, is probably just to say my family can't wait to for me to fix it again. :) They loved the garlic and parmesan crusted coating, making it hard to believe it's low point. Hope you enjoy this wonderful recipe just as much.

Low-Point Garlic and Parmesan Crusted Pork Cutlets
- 1 lb. (or a little over) pork tenderloin
- 1 slice white bread
- 1/4 cup grated parmesan cheese
- 1 tsp. garlic powder or 2 garlic cloves, minced
- 1 tsp. sea salt or kosher salt
- 1/4 cup Panko (Japanese bread crumbs)
- 1/2 tsp. pepper
- 1/4 cup flour
- 1 egg
- 1 Tbs water
- 2 Tbs olive oil
Cut the pork loin into five equal-portioned pork chops. Toast bread and place in food processor along with parmesan, salt, pepper, garlic, and Panko. Pulse until you have small to medium sized bread crumbs. Transfer the crumb mixture into a shallow bowl. Place flour in second shallow bowl. In a third shallow bowl beat egg with water until egg is no longer stringy. Heat olive oil in a large skillet over medium-high heat. Dip the pork chops in the flour to lightly dust, shaking off excess, then dip in the egg mixture, and finally the bread crumb mixture. Cook the pork until golden brown on both sides and cooked through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 5 
Serving size - 1
Points per serving - 5.5

"Remember, a real decision is measured by the fact that you've taken new action. If there's no action, you haven't truly decided." - Tony Robbins

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