Low Sodium Fried Pork Cutlet
Savor the crispy perfection of this Low Sodium Fried Pork Cutlet recipe—a heart-healthy twist on a classic comfort food! Tender boneless pork loin chops are pounded thin for speedy cooking, then coated in a flavorful blend of unsalted breadcrumbs, aromatic spices like garlic powder and paprika, and a low sodium soy sauce-egg wash to keep the sodium levels in check. Pan-fried to golden-brown perfection in a mix of unsalted butter and olive oil, these cutlets are as satisfying as they are easy to make. Perfect for dinner, these pork cutlets pair wonderfully with a side salad or roasted vegetables and a fresh squeeze of lemon for a zesty finish. Discover how to create a guilt-free indulgence that's packed with flavor and low in salt—ideal for those looking to manage sodium intake without compromising taste!
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Recipe Information
Ingredients
- 4 pieces boneless pork loin chops
- 1 cup unsalted breadcrumbs
- 0.5 cup all-purpose flour
- 1 large egg
- 2 tablespoons low sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 pieces lemon wedges
Instructions
Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each chop to about 1/4-inch thickness.
In a shallow dish, combine the unsalted breadcrumbs, garlic powder, onion powder, black pepper, and paprika. Mix well to combine.
Place the flour in another shallow dish.
In a third shallow dish, beat the egg with the low sodium soy sauce until well combined.
Dredge each pork chop first in the flour, shaking off any excess, then dip in the egg mixture, allowing any excess to drip off. Finally, coat each chop in the seasoned breadcrumbs, pressing gently to adhere.
In a large skillet, heat the unsalted butter and olive oil over medium heat. Once the butter is melted and the oil is shimmering, add the breaded pork chops.
Cook the pork chops for about 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
Transfer the cooked pork chops to a paper towel-lined plate to drain any excess oil.
Serve the low-sodium fried pork cutlets warm, garnished with lemon wedges for an added burst of fresh flavor.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 7.9 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 334 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1867 mg | 40% | |
*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.
