Baked Pork Cutlet

This is a great main dish, as long as you don’t overcook it. I buy my meat through Pure Sprouts; the pork cutlets are from free-roaming heritage pigs from Stryker Farm. The taste is incredible.

Preheat the oven to 350 degrees. Oil a 13″ x 9″ x 2″ Pyrex dish. (I use olive oil spray, but feel free to use butter if you can safely consume dairy products, or rub the inside of the dish with the oil of your choice. You just don’t want the meat to stick to the pan.) In a medium-sized bowl, stir or sift together 2 cups of rice flour (or corn flour or a rice-and-corn flour mix) and 2 tablespoons of salt. Dredge each piece of pork in the breading mixture, then place it carefully in the Pyrex dish. If you use 1 pound of meat, you should be able to just barely fit all the cutlets in the dish without overlapping, which is always my goal (for even cooking). Watch the cutlets carefully so they don’t burn. I usually bake the cutlets for 75 to 90 minutes, flipping the cutlets with tongs 40 minutes into the baking time.

Enjoy your baked pork cutlets with applesauce, coleslaw, sauerkraut, or another seasonal fall dish!

Easy Baked, Breaded Cutlets

I used pork cutlets, but you can do these with chicken if you prefer.

Dip cutlets first in melted butter (or olive oil, if you’re going for a dairy-free meal), then in a bowl of the following ingredients (combined): 1 cup Orgran rice crumbs, 2 tablespoons Himalasalt, 2 tablespoons Simply Organic all-purpose seasoning. Make sure to coat the cutlets completely with the breading mixture, then place them in a greased (I use Spectrum organic olive oil spray) 9 x 9 Pyrex dish and bake in a pre-heated 350-degree oven until the meat is done (roughly 90 minutes for a very thin cutlet–slice the cutlets in half to verify done-ness). Enjoy!