Skinny Iowa Skinny

If you've never heard of them, Iowa Skinnies are a regional fried pork tenderloin sandwich that are sinfully delicious, but can run upwards of 1000 calories.  Not what a figure conscious girl would want to eat on any given day.  I've made the full calorie fried variety on occasion and they are a family favorite, but I was wondering hoping there could be a healthier skinny version that might be nearly as tasty.  What I found is you just can't replace fried, but this alternative is pretty darn good when you just can't justify the added calories.  My slimmed down version is around 300 calories for the breaded, baked, pork cutlet alone.

The pork is usually sliced tenderloin pounded thin (about 1/4 inch thickness), but at the commissary I can purchase pork cut for scallopini and that saves me a time consuming step.

Skinny Iowa Skinnies

(serves 4)

4 pork scallopini 

1/4 cup flour

1 tsp salt

1/2 tsp ground pepper

1 tsp garlic powder

2 eggs beaten

4 cups unseasoned bread crumbs

Cooking spray

Skinny Chipotle Mayo

1/4 cup regular mayonnaise

1/4 cup plain greek yogurt

3 chipotle peppers in adobo sauce; minced

juice from 1/2 lime

In a shallow dish or pie plate stir together flour, salt, pepper, and garlic powder.  Place beaten eggs in another shallow dish and bread crumbs in a third shallow dish.  Dredge pork in seasoned flour, shaking off excess.  Next coat in egg wash and lastly dredge in bread crumbs, pressing to adhere evenly.

Place coated cutlets on a cooling rack sprayed with cooking spray set over a sheet pan.  Refrigerate for at least 30 minutes.  Preheat oven to 425 degrees.  Spray top of cutlets evenly with cooking spray and then bake for 15 minutes.   Turn and bake for another 10 minutes.  Serve on hamburger buns with skinny chipotle mayo, lettuce, tomato, and mild pickled peppers.