Oven-Fried Pork Cutlets with Apple Slaw

Ingredients

• 4 boneless pork loin chops, ½ inch thick (about 1 lb)
• 8 saltine crackers, finely crushed (⅓ cup)
• ½ cup Original Bisquick ® mix
• ½ teaspoon paprika
• ¼ teaspoon pepper
• 1 egg or ¼ cup fat-free egg product
• 1 tablespoon water
• 4 cups coleslaw mix (shredded cabbage and carrots)
• 1 small tart red apple, coarsely chopped (1 cup)
• ¼ cup chopped onion
• ⅓ cup fat-free coleslaw dressing
• ⅛ teaspoon celery seed

Instructions

1. 1Preheat the oven to 425°F. Coat a 15x10x1-inch baking pan generously with cooking spray.
2. 2Place each pork chop between two sheets of plastic wrap or waxed paper. Pound them gently with the flat side of a meat mallet or a rolling pin until they are about a quarter-inch thick.
3. 3Combine the crushed crackers, baking mix, paprika, and pepper in a small, shallow dish. In a separate shallow dish, whisk the egg and water together. Dip each pounded pork chop into the egg wash, then dredge it in the cracker mixture.
4. 4Dip the coated pork chops into the egg and cracker mixture a second time for an extra-crispy crust. Arrange them in the prepared baking pan and spray the tops generously with cooking spray.
5. 5Bake for 18 to 22 minutes, or until the crust is golden brown and a meat thermometer inserted into the thickest part of the pork registers 145°F.
6. 6While the pork cooks, combine the coleslaw mix, chopped apple, onion, coleslaw dressing, and celery seed in a large bowl. Toss well to coat, and serve alongside the warm pork cutlets.
7. 7If substituting fresh red cabbage for the bagged coleslaw mix, core and thinly shred a 1-pound medium head to yield the required 4 cups.

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