Breaded Pork Cutlets

Once you have coated the pork chops, place them on a wire rack that's
resting over a baking sheet. This prevents the chops from getting soggy
while the
pan heats.


2 (1-ounce) slices white bread
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges

Place bread slices in a food processor; pulse 10 times or until coarse
crumbs measure 1 cup. Place breadcrumbs in a shallow dish. Combine salt,
pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in
a shallow dish; place egg whites in another shallow dish. Dredge pork in
flour, dip in egg whites, and dredge in breadcrumbs. Heat oil in a large
nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2
minutes or until lightly browned. Lightly coat surface of chops with
cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve
with lemon wedges.

Yield: 4 servings (serving size: 2 pork chops)

Calories 245(29% From Fat); Fat 8g (Sat 2.2g,Mono 2.9g,Poly 1.8g); Protein
28.4g; Cholesterol 70mg; Calcium 33mg; Sodium 502mg; Fiber 0.8g; Iron
1.9mg; Carbohydrate 13g Cooking Light


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