Pork Scaloppine

Place pork slices between 2 sheets plastic wrap; pound to 1/4-inch thickness. Sprinkle pork with 1/2 tsp. salt and pepper.

Place panko, flour and Parm in a shallow dish. Stir in 11/2 tsp. salt, 1 tsp. pepper and garlic powder. Separately stir buttermilk and egg together in a shallow dish. Dip pork cutlets in buttermilk mixture, shaking off excess moisture; dredge in flour mixture.

Heat a large sauté pan over medium-high heat. Add 1 Tbsp. oil; swirl to coat. Add 2 coated pork cutlets at a time to hot pan. Cook, 1 – 2 minutes per side or just until pork is golden and cooked to desired doneness. Repeat process with remaining oil and coated cutlets. Place cooked pork on a platter and cover with foil to keep warm.

Remove pan from heat and add wine and thyme sprigs to pan. Return pan to heat and bring to a boil. Cook about 1 minute or until wine almost evaporates, scraping bottom of the pan to release browned bits. Add stock to pan; bring to a boil. Cook until liquid reduces to 1/4 cup (about 4 minutes). Remove from heat. Discard thyme and whisk in butter. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh parsley and serve with pork.