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    Corn Bread Crusted Pork Cutllets

    Source of Recipe


    4 servings

    3/4 cup low-fat buttermilk
    1 tablespoon Dijon mustard
    1 tablespoon grated onion
    1/2 teaspoon poultry seasoning
    4 pork cutlets (4 ounces each), pounded thin
    1 box (6 ounces) seasoned corn bread stuffing mix, coarsely crushed

    Combine the buttermilk, mustard, onion, and poultry seasoning in a large baking dish. Add the pork, turning to coat. Cover and marinate in the refrigerator for 30 minutes, turning the pork occasionally.
    Preheat the oven to 425 degrees F. Coat a baking sheet with nonstick cooking spray.
    Place the stuffing mix in a shallow dish or pie plate. Remove the pork from the baking dish, and discard 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 minutes, or until done.




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