Cripsy Baked Pork Cutlets

Prep Time 30 Minutes

Cook Time 20 Minutes

Fat 16.7g

Cholesterol 109.9mg

Sodium 651.4mg

Carbohydrates 51g

Fiber 3.4g

Sugar 13.3g

Protein 31.4g

Sauce
1/2 cup Sunsweet^®Pitted Amaz!n™ Prunes
3 Tbsp ketchup
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 1/2 Tbsp lemon juice
1 1/2 tsp honey
2 tsp Worcestershire sauce
1/4 tsp allspice
Pork
1 Tbsp vegetable oil
2 cups panko breadcrumbs
1/4 cup flour
1 large egg
4 thin-cut boneless pork loin chops (about 1 lb)
2 cups cabbage, shredded
4 lemon wedges

Preheat overn to 400F. Line rimmed baking sheet with foil.

Sauce: Pour boiling water over prunes, let soak 5 minutes then strain, saving 1/2 cup soaking water. In blender or food processor, puree prunes with the water until nearly smooth. Add remaining sauce ingredients, blend until smooth (makes about 1 cup).

In large skillet, warm oil over medium heat. Add panko and toast, stirring often, until golden brown. Transfer to a bowl. Beat egg in a second bowl. put flour in a third bowl.

Pork: Place pork between two pieces of plastic wrap. Using a meat mallet, pound to 1/4" thick. Dredge each piece in flour, then egg, followed by pank, pressing firmly to adhere. Place on baking sheet and bake until cooked through, about 20 minutes.

Serving: Slice pork into strips, place on a plate with 1/2 cup cabbage and lemon wedge. Spread a little sauce over the top. Serve more sauce on the side for dipping.

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