- 4 Pork Cutlets Trimmed
- 1/4 Cup Panko Bread Crumbs
- 1 Tbsp Olive Oil
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 Cup Flour
- 2 Eggs
- 1 Tbsp Mustard
- 1 Cup Baby Arugula
- 1 Fresh Lemon Cut into wedges
Preheat oven to 400 degrees Fahrenheit.
Mix olive oil with the breadcrumbs, onion powder, and garlic powder. Place mixture on a baking sheet. Cook in the oven for 10 minutes, tossing halfway through.
Place bread crumbs in shallow bowl and allow to cool.
Place flour in a shallow bowl. Beat eggs and mustard together in another shallow bowl.
Place a cooling rack on a baking sheet.
Pat dry the cutlets with a paper towel to remove excess moisture. Dredge in flour, shaking off excess. Coat in egg mixture then pat into bread crumb mixture. Place on cooling rack and repeat with remaining cutlets. Let cutlets rest on the rack for 5 minutes to allow the coating to adhere.
Bake in the oven for 13 minutes, turning once, or until cooked through.
Serve with baby arugula and fresh lemon wedge.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: