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Ingredients
- 4-5oz Boneless Pork Chops,
- about 1/2 inch Thick (I
- butterflied them b/4
- pounding)
- 1/4 c. All Purpose Flour
- 2 Lg Egg Whites
- 1c. Panko Bread Crumbs
- 2 Tbsp Olive Oil
- Lemon Wedges, for Serving
Preparation
Step 1
(NOTE: I butterflied the pork chops first to cut down on the amount of pounding. Season pork with 1/4 tsp each salt & pepper, then pound between 2 pieces of parchment to 1/4 inch thick.
Step 2
Place flour, egg whites, and panko in three separate bowls. Working one at a time, coat cutlets first in flour, then egg whites, then panko, pressing gently to help it adhere.
Step 3
Heat oil in large nonstick skillet on medium. Cook cutlets until golden brown and cooked thru - 2 to 3 minutes per side. Serve with lemon wedges, if desired.