Corn Bread-Crusted Pork Cutlets
- 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
- Preheat oven to 425u0b0.
- Combine first 4 ingredients in a large baking dish. Add pork, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally.
- 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 425u0b0 for 12 minutes or until done. Garnish with thyme sprigs, if desired.
lowfat buttermilk, mustard, onion, poultry seasoning, pork cutlets, bread stuffing mix, cooking spray, thyme
Taken from www.myrecipes.com/recipe/corn-bread-crusted-pork-cutlets (may not work)