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Breaded Pork Cutlets With Salad

Category: Beef, Pork & Other Meats
Servings: 2
Prep + Cooking Time: 30 Minutes

Ingredients: (Conversion Chart)

  • cup all-purpose flour
  • teaspoon salt, divided
  • teaspoon freshly ground black pepper, divided
  • cup plain dry breadcrumbs
  • 2 boneless loin pork chops, pounded to -inch thick
  • 1 large egg, beaten
  • cup canola oil
  • medium head radicchio, cored, shredded
  • head iceberg lettuce, cored, shredded
  • 1/8 cup garlic-herb vinaigrette


  1. On a sheet of wax paper, combine flour, teaspoon salt, and teaspoon pepper. Spread breadcrumbs on a shallow dish.
  2. Sprinkle pork with remaining teaspoon salt and teaspoon pepper. Dredge chops in flour mixture, shaking off excess. Dip in egg, then coat with breadcrumbs, pressing crumbs to coat evenly.
  3. In a large skillet, heat oil over medium-high heat. Place chops in skillet; reduce heat to medium. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Remove to a paper towel-lined plate and drain.
  4. In a large bowl, toss together the radicchio, iceberg lettuce, and vinaigrette. Place chops on plates and serve with salad.

Nutrition Info:

544 calories (48g protein, 25g carbohydrate, 28g fat) per serving

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