These quick breaded pork cutlets conjure the comforting flavors and golden crust of that "shake-in-the-bag" stuff with just a few wholesome ingredients. Cutting the pork into long fillets make them quick-cooking. Make it a meal: Serve with a medley of steamed vegetables.

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
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” (see photo).
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: 233 calories; 9 g fat (2 g sat, 5 g mono); 74 mg cholesterol; 11 g carbohydrate; 26 g protein; 1 g fiber; 373 mg sodium; 437 mg potassium.
Nutrition bonus: Selenium (50% daily value).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 lean meat

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