Breaded Pork Cutlets

Ingredients

• 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

Preparation

1. Place bread slices in a food processor; pulse 10 times or 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. 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.