By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
250 cal · 35 min
Golden Baked Pork Cutlets
Recipe GLPRa8f5e1defe88ea
Rate this recipe
Average rating: 4.5 (1)
Tender pork tenderloin sliced into thin cutlets, coated with a savory breadcrumb crust seasoned with paprika and onion powder, then baked until golden brown. A simple yet elegant Eastern European-inspired main course that's crispy on the outside and juicy within.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound pork tenderloin, trimmed
1 large egg white, lightly beaten
½ cup dry breadcrumbs, preferably whole-wheat
½ teaspoon salt
½ teaspoon paprika
½ teaspoon onion powder
4 teaspoons cornstarch
1 teaspoon sugar
4 teaspoons canola oil
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly brush with oil.
Pat the pork tenderloin dry with paper towels. Slice it crosswise into 8 equal cutlets, approximately 1/2 inch thick.
Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4 inch, being careful not to tear the meat.
In a small bowl, combine the breadcrumbs, salt, paprika, onion powder, cornstarch, and sugar. Mix thoroughly until well blended.
Pour the beaten egg white into a shallow dish. Place the breadcrumb mixture in another shallow dish.
Working with one cutlet at a time, dip it into the egg white, coating both sides, then press into the breadcrumb mixture, turning to coat evenly. Shake off any excess breading.
Arrange the breaded cutlets on the prepared baking sheet in a single layer without overlapping.
Drizzle the canola oil evenly over the top of each cutlet, using approximately 1/2 teaspoon per piece.
Bake for 18-22 minutes until the pork reaches an internal temperature of 160°F (63°C) and the coating is golden brown and crispy.
Remove from the oven and let rest for 2-3 minutes before serving.
Comments
This is a straightforward breaded pork cutlet with ingredients you'll find at any Charlotte grocer—Harris Teeter, Food Lion, or Walmart will stock everything without a detour. The 35-minute time is honest: it accounts for pounding the tenderloin thin, setting up the breading station, and baking, though you could trim five minutes if you pound ahead. Cost per serving lands around $3.50 to $4.00 depending on pork prices, driven entirely by the tenderloin itself, making it reasonable for a weeknight protein. This is a family-friendly, low-fuss dish that reheats adequately in a 325-degree oven, though it loses some crispness the next day—best eaten fresh the same night.
Sign in or create a free account to add your review.
