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Ingredients
- 3/4 c. low-fat buttermilk
- 1 Tbsp. Dijon mustard
- 1 Tbsp. grated onion
- 1/2 tsp poultry seasoning
- 4 x pork cutlets - (4 ounce ea) pounded thin
- 1 box seasoned corn bread stuffing mix - (6 coarsely crushed
Directions
- Combine the buttermilk, mustard, onion, and poultry seasoning in a large baking dish. Add in the pork, turning to coat. Cover and marinate in the refrigerator for 30 min, turning the pork occasionally.
- Preheat the oven to 425 degrees. Coat a baking sheet with nonstick cooking spray.
- Place the stuffing fold in a shallow dish or possibly pie plate. Remove the pork from the baking dish, and throw away the marinade. Dredge both sides of the pork cutlets in the stuffing mix, pressing to coat thoroughly. Place the pork cutlets on the baking sheet, and bake for 15 to 20 min, or possibly till done.
- This recipe yields 4 servings.
- Comments: Savor the flavor of these pork cutlets. A blend of spices and natural sweetness of the cornbread compliment the rich pork flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 48 | |
| Calories from Fat 15 | 31% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 99mg | 4% |
| Potassium 151mg | 4% |
| Total Carbs 2.73g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.33g | 2% |
| Protein 5.47g | 9% |
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