For a baked pork cutlet, gather 4 pork chops, 1 egg, 1/2 cup of pancake mix (such as Bisquick), 1/2 teaspoon of paprika and 1/4 teaspoon of pepper. Also organize 8 saltine crackers, 1 tablespoon water and a preferred nonfat cooking spray. Bake prepared chops at 425 degrees Fahrenheit for approximately 20 minutes.
When selecting the pork chops, opt for a boneless variety roughly 1/2 inch thick. If the bone is included or the girth is thicker, adjust the cooking time accordingly. Place the pork chops between two sheets of plastic wrap or wax paper, and flatten them to approximately 1/4 inch thickness with the flat side of a meat tenderizer or rolling pin. In a small bowl, combine the pancake mix, pepper, paprika and crushed saltine crackers.
In a separate bowl, crack the egg, and whisk it until integrated, adding the water afterward as well. Place each pork chop first in the egg wash, coating each side thoroughly, and then transfer and coat generously with the cracker mixture. Shake off any excess coating into the bowl, and place the chops on a baking dish already greased with the nonfat cooking spray. Cook for the allotted 20 minutes, or until the juices run clear and the internal temperature registers at least 145, the minimum safe level for fresh pork.