Parmesan And Sage-Crusted Pork Chops

• 1 (1 1/4-ounce) white bread slice, torn into pieces
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1 tablespoon prepared mustard
• 2 large egg whites
• 4 (4-ounce) boneless loin pork chops, trimmed
• 1 1/2 tablespoons canola oil

1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, and salt 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 1 pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture; dredge in breadcrumb mixture. 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.
4. Young Chefs can:
5. Tear bread slice into pieces
6. Combine measured ingredients for breadcrumb mixture
7. Older Chefs can:
8. Tear sage leaves off stem
9. Combine and whisk mustard and egg whites
10. Help coat pork chops with flour, egg white mixture, and breadcrumb mixture

white bread slice, cheese, fresh sage, salt, allpurpose, mustard, egg whites, boneless loin pork chops, canola oil

Taken from www.myrecipes.com/recipe/parmesan-sage-crusted-pork-chops (may not work)