Corn Bread-Crusted Pork Cutlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup low-fat buttermilk |
1 tablespoon dijon mustard |
1 tablespoon grated onion |
1/2 teaspoon poultry seasoning |
4 (4-ounce) pork cutlets (about 1/2 inch thick) |
2 1/3 cups seasoned corn bread stuffing mix (such as stove top) |
cooking spray |
fresh thyme sprigs (optional |
Directions:
1. Preheat oven to 425°.
2. Combine first 4 ingredients in a large baking dish. Add pork, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally.
3. Place stuffing mix in a food processor, and process until finely crushed. Pour stuffing mix into a shallow dish or pie plate. Remove pork from baking dish, and discard marinade. Dredge both sides of pork cutlets in stuffing mix, pressing to coat thoroughly. Place pork cutlets on a baking sheet coated with cooking spray, and bake at 425° for 12 minutes or until done. Garnish with thyme sprigs, if desired.
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