1 c. bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites
4 boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons canola oil
Mix bread crumbs, parmesan, basil, salt and pepper together in a shallow bowl. In another small bowl put flour, and in yet another place the egg whites and mustard wisked together. One at a time dredge pork chops in flour, then in egg whites, then in bread crumbs. Heat oil in a pan and then place breaded pork chops in for about 3 minutes on each side, or until done.
Serve with either mashed potatoes or, if you want to get a little fancy, polenta.
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites
4 boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons canola oil
Mix bread crumbs, parmesan, basil, salt and pepper together in a shallow bowl. In another small bowl put flour, and in yet another place the egg whites and mustard wisked together. One at a time dredge pork chops in flour, then in egg whites, then in bread crumbs. Heat oil in a pan and then place breaded pork chops in for about 3 minutes on each side, or until done.
Serve with either mashed potatoes or, if you want to get a little fancy, polenta.
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