These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking. Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1 pound pork tenderloin, trimmed
1/2 cup dry breadcrumbs, preferably whole-wheat (see Tip)
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
4 teaspoons canola oil
1 large egg white, lightly beaten
4 teaspoons cornstarch

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

NUTRITION INFORMATION: Per serving: 220 calories; 7 g fat (1 g sat, 4 g mono); 74 mg cholesterol; 11 g carbohydrate; 26 g protein; 1 g fiber; 377 mg sodium; 475 mg potassium.
Nutrition bonus: Selenium (50% daily value).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 lean meat

TIP: Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

This is a fantastic way to make pork cutlets. Moist, quick, simple to prepare and delicious.

Anonymous, Sequim, WA

Wow, truly tastier than the shake & bake stuff off the shelf--never buying that again now that I have this recipe. The supermarket was out of pork tenderloin so I used chicken tenderloin instead (baked at 9 minutes). I also substituted smoked sweet paprika for regular paprika and it turned out fantastic! I recommend doubling the recipe for the coating as it doesn't make enough to coat everything.

Anonymous, Burbank, CA

This was way better than I expected--especially considering the ease of preparation. Very tasty and moist. I used whole-wheat panko crumbs. I also made one and a half the amount of coating which was exactly enough. I cut the pieces smaller so they were more like nuggets. So good!

hungryhippo, Portland, OR

I made these tonight and they were awesome! They were so tender and crispy. The breadcrumbs worked great at making a crispy crust and they gave the pork a bit of a sweet flavor. The whole family loved them! My 22 month old had 3 small servings of it, he kept asking for more and my 5 year old ate it all up as well. My husband said they were one of his favorite porkchops he had had. I served this with a side of boiled yukon gold potatoes and frozen, steamed veggies. Perfect dinner! You'll love it!

Nicole, Lith, IL

Very good, nice and crispy. I think I'd leave the sugar out next time, since I didn't really enjoy that aspect to the flavour of the crust.

Heather