Pork Cutlets, Shake n' Bake-style

Pork Cutlets

I wanted to see if I could do katsu-style in the oven, instead of pan frying.  Our pork cutlets are already thin enough for this preparation; no need to pound them out.

425f for about 18 minutes after being floured, dipped in egg, and dredged in seasoned rice-flour.

Pork Cutlets, Katsu-style

Not crispy, and it reminded me of Shake n' Bake more than anything else.