Parmesan and Sage-Crusted Pork Chops

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