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Corn Bread-Crusted Pork Cutlets Recipe


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     Corn Bread-Crusted Pork Cutlets

Category   Entrees - Maindishes
Sub Category   None
Servings   4 (serv sz 1 cutlet)

3/4 cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon grated onion
1/2 teaspoon poultry seasoning
4 (4-ounce) pork cutlets (about 1/2 inch thick)
2 1/3 cups seasoned corn break stuffing mix (such as Stove-Top)
Cooking Spray
Fresh thyme sprigs (optional)

Preheat oven to 425
Combine first 4 ingredients in a large baking dish. Add pork, turning to coat. marinate in refrigerator 30 minutes, turning pork occasionally.
Place stuffing mix in a good processor, and process until finely crushed. Pour stuffing mix into a shallow dish or pie plate. remove pork from baking dish, and discard marinade. Dredge both sides of pork cutlets in stuffing mix, pressing to coat thoroughly. Place pork cutlets on a baking sheet coated with cooking spray, and bake at 425 for 12 minutes or until done. Garnish with thyme sprigs, if desired.
Serving Suggestions
POINTS: 9 EXCHANGES: 1 1/2 starch, 3 1/2 medium fat meat PER SERVING CAL 374 FAT 16.4

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