Golden Baked Pork Cutlets

• 1 pound pork tenderloin trimmed
• 1/2 cup bread crumbs, whole wheat dry
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 4 teaspoons canola oil
• 1 large egg whites lightly beaten
• 4 teaspoons cornstarch

1. Preheat oven to 400F.
2. Coat a rimmed baking sheet with cooking spray.
3. Holding a chefs knife at a 45 angle and perpendicular to the tenderloin, slice the pork into 4 long, thin fillets (see photo).
4. Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish.
5. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
6. Lightly beat egg white with a fork in another shallow dish.
7. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides.
8. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
9. (Discard leftover mixture.)
10. Place the pork on the prepared baking sheet.
11. Bake until just barely pink in the center and an instant-read thermometer registers 145F, 14 to 16 minutes.

tenderloin, bread crumbs, sugar, paprika, onion powder, salt, canola oil, egg whites, cornstarch

Taken from recipeland.com/recipe/v/golden-baked-pork-cutlets-48596 (may not work)