Breaded crispy lemon pork cutlets make for an easy dinner any night of the week.
12 pork cutlets
2 cups buttermilk
2 tablespoons chili powder
1 cup flour
2 cups whole wheat breadcrumbs
1 lemon, zested
¼ cup parsley, finely chopped
Salt and pepper
To make the cutlets thinner and to tenderize the meat, place the pork in between two pieces of saran wrap. Using a meat pounder, pound out the meat until it is about half an inch thick.
The night before you are making this recipe marinate the pork cutlets in a large plastic food storage bag with buttermilk, chili powder, salt and pepper. Place it on a dish and into the fridge overnight.
Pre-heat your oven to 375 degrees Fahrenheit.
In three separate bowls prepare your breading station. One bowl with flour seasoned with salt and pepper, the second bowl with eggs whisked together and seasoned with salt and pepper, and the third bowl with whole wheat breadcrumbs seasoned with salt, pepper, lemon zest and parsley.
Remove the pork cutlets from the marination and dip the pork cutlets in the flour, then in the egg then in the breadcrumbs.
Arrange a wired rack over a baking sheet and place the pork cutlets. Cook in the oven 15-17 minutes or until the pork is cooked through.
Perfect to serve along side vegetables of your choice, over a large salad or in a sandwich!
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