Low Sodium Breaded Pork Cutlet
Elevate dinner with this flavorful and heart-healthy *Low Sodium Breaded Pork Cutlet*, a guilt-free twist on a classic comfort food. Juicy pork loin cutlets are seasoned with a blend of aromatic spices and coated in crisp, golden panko breadcrumbs infused with paprika and oregano. Thanks to the clever use of low sodium chicken broth in the batter, this recipe keeps the salt in check without sacrificing taste. Pan-fried to perfection in olive oil, these cutlets boast a crunchy exterior that contrasts beautifully with their tender, succulent interior. Ready in just 35 minutes, this delicious dish is ideal for busy weeknights and pairs wonderfully with a squeeze of fresh lemon for a bright, zesty finish. Search-friendly keywords: low sodium pork cutlets, healthy breaded pork, quick dinner recipes, low-sodium comfort food.
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Recipe Information
Ingredients
- 4 pieces Pork loin cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 large Egg
- 0.5 cup Low sodium chicken broth
- 1 cup Panko breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 3 tablespoons Olive oil
- 1 medium Lemon
Instructions
Place the pork cutlets between two sheets of plastic wrap or wax paper. Use a meat mallet to pound them to about 1/4-inch thickness.
In a shallow dish, mix together all-purpose flour, ground black pepper, garlic powder, and onion powder.
In a separate shallow bowl, beat the egg and combine it with low sodium chicken broth until well mixed.
In a third dish, combine the panko breadcrumbs, paprika, and dried oregano.
Heat the olive oil in a large skillet over medium-high heat.
Dredge each pork cutlet in the flour mixture, shaking off the excess, then dip in the egg mixture, allowing excess to drip off. Finally, coat evenly with the panko mixture, pressing gently to adhere.
Add the breaded cutlets to the hot skillet and cook for 4-5 minutes on each side, or until the pork is cooked through and the breadcrumb coating is golden brown and crispy.
Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
Serve the cutlets hot with freshly squeezed lemon juice over the top for added flavor.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 500 mg | 166% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.8 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
