Corn Bread Cracker Crusted Pork Cutlets
We cook a lot of pork in our house and I enjoy finding unique twists in cooking the pork in our usual ways. We like a good breaded baked pork cutlet, so I decided to mix it up a little when it came to the crust or breading.
Instead of using panko or regular bread crumbs, I had a box of Milton’s corn bread crackers which are a bit sweeter than bread or regular crackers. Using a ziplock bag, I poured a bunch of crackers in and crunched them up into a mix of fine and chunky crumbs until I had about a cup worth.
I had left over egg whites from my banana cream pie recipe so I saved those and used them in the egg wash. For the wash I whisked together a teaspoon of yellow mustard (for a little extra flavor), a tablespoon of water, and the three egg whites. I poured each into a paper plate and then coated my baking dish with non-stick cooking spray.
Taking my pork cutlets, I dried them off with a paper towel. This helps the egg wash to stick to the meat.
Then dredged them in the egg and mustard wash.
Then pressed the cracker crumbs onto the cutlet.
Once coated, I put the cutlets in my baking dish, giving each of them a little room so they are not touching.
I baked them in the oven at 350°F for 25-35 minutes or until cooked through and no longer pink in the middle.
These are great served alongside homemade applesauce and maple glazed brussel sprouts!