Monday, September 8, 2008

Breaded Pork Cutlets

yield: 4 servings

2 slices white bread
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
8 2-oz boneless pork chops
1/4 cup flour
3 egg whites, lightly beaten
2 tsp vegetable oil

1. Place bread slices in a food processor; pulse until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
2. 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. Place pork chops on a wire rack while you heat the 2 tsp 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 pork chops with cooking spray; turn over. Cook 2 1/2 minutes or until done.

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