Breaded Pork Cutlets With Salad

Ingredients: (Conversion Chart)

• ½ cup all-purpose flour
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• ½ cup plain dry breadcrumbs
• 2 boneless loin pork chops, pounded to ¼-inch thick
• 1 large egg, beaten
• ½ cup canola oil
• ½ medium head radicchio, cored, shredded
• ¼ head iceberg lettuce, cored, shredded
• 1/8 cup garlic-herb vinaigrette

Directions:

1. On a sheet of wax paper, combine flour, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread breadcrumbs on a shallow dish.
2. Sprinkle pork with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Dredge chops in flour mixture, shaking off excess. Dip in egg, then coat with breadcrumbs, pressing crumbs to coat evenly.
3. In a large skillet, heat oil over medium-high heat. Place chops in skillet; reduce heat to medium. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Remove to a paper towel-lined plate and drain.
4. In a large bowl, toss together the radicchio, iceberg lettuce, and vinaigrette. Place chops on plates and serve with salad.

Nutrition Info: