1 (1 1/4-ounce) white bread slice, torn into pieces
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites
4 (4-ounce) boneless loin pork chops, trimmed
1 1/2 tablespoons canola oil
How to Make It
Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, and salt in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
Working with 1 pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture; dredge in breadcrumb mixture. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned.
Young Chefs can:
Tear bread slice into pieces
Combine measured ingredients for breadcrumb mixture
Older Chefs can:
Tear sage leaves off stem
Combine and whisk mustard and egg whites
Help coat pork chops with flour, egg white mixture, and breadcrumb mixture