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| Lorrie Hulston Corvin, Cooking Light, DECEMBER 2008
High-quality Parmigiano-Reggiano cheese and fresh sage add robust flavors to lean pork chops. Serve with sautéed Swiss chard and creamy polenta for a quick weeknight dinner. (Recipe calls for pork but I use turkey) Nutritional Information Calories:272 (45% from fat) Fat:13.6g (sat 3.7g,mono 6.6g,poly 2.2g) Protein:28.8g Carbohydrate:7g Fiber:0.4g Cholesterol:69mg Iron:1.3mg Sodium:409mg Calcium:102mg |
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| Ingredients: | |||||
| 1 1.25 oz | slice white bread, torn into pieces | ||||
| 1/4 cup | (1 oz) grated Parmigiano-Reggiano cheese | ||||
| 1 tbsp | chopped fresh sage | ||||
| 1/4 tsp | salt | ||||
| 1/4 tsp | freshly ground black pepper | ||||
| 1/4 cup | all-purpose flour | ||||
| 1 tbsp | prepared mustard | ||||
| 2 large | egg whites | ||||
| 4 4 oz | boneless thin-cut chops, trimmed | ||||
| 1.50 tbsp | canola oil | ||||
| Directions: | |||||
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Preparation
1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk. 2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture. 3. 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 and done. |
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