Breaded Pork Cutlets

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From cooking light. suggested to serve with greens and garlic bread. Once you have coated the pork chops, place them on a wire rack that's resting over a baking sheet. This prevents the chops from getting soggy while the pan heats.

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Steps

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Place bread slices in a food processor.

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Pulse 10 times or until coarse crumbs measure 1 cup.

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Place breadcrumbs in a shallow dish.

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Combine salt , pepper , sage , and thyme.

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Sprinkle over both sides of pork.

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Place flour in a shallow dish.

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Place egg whites in another shallow dish.

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Dredge pork in flour , dip in egg whites , and dredge in breadcrumbs.

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Heat oil in a large nonstick skillet over medium-high heat.

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Add pork to pan.

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Cook 2 1 / 2 minutes or until lightly browned.

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Lightly coat surface of chops with cooking spray.

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Turn chops over.

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Cook 2 1 / 2 minutes or until done.

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Serve with lemon wedges.

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Ingredients

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white bread, kosher salt, fresh ground black pepper, dried rubbed sage, dried thyme, boneless pork chops, all-purpose flour, egg whites, vegetable oil, cooking spray, lemon wedges