| Pork n’ Panko |
Recipe Type: Entree
- 1 Cup Panko Bread Crumbs
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Pepper
- 1/2 Teaspoon Dried Sage
- 1/2 Teaspoon Dried Thyme
- 8 Boneless Pork Sirloin Cutlets
- 1/4 Cup King Arthur Unbleached Flour
- 4 Egg Whites, Lightly Beaten
- 2 Teaspoons Napoli Extra Virgin Olive Oil
- Cooking Spray
- Place flour in a shallow dish. Grab a separate dish for the breadcrumbs. Place egg whites in a separate shallow bowl.
- Season each pork cutlet with salt, pepper, sage and thyme. Be sure to sprinkle over both sides of each piece.
- Dip each cutlet into the flour, covering entirely. Dredge each piece in the egg whites, then dredge into the bowl of breadcrumbs.
- Drizzle oil into a large nonstick skillet over medium high heat.
- Cook chops until lightly browned (should take a couple minutes).
- Before turning over, lightly coat the cutlets with cooking spray.
- Cook until the other side is browned.
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