Ingredients

2 cups panko (Japanese breadcrumbs)

1/4 cup finely chopped fresh flat-leaf parsley

2 tsp. chopped fresh rosemary

1 1/2 tsp. salt, divided

6 (1/2-inch-thick) boneless pork loin chops(I like them cubed)

1/2 cup all-purpose flour

4 egg whites, lightly beaten

6 Tbsp. canola oil

Caramelized Onion Gravy

Apple Cabbage Slaw

Preparation

  1. Combine first 3 ingredients, 1/2 tsp. salt and 1/2 tsp. pepper in a shallow dish. Place each pork chop between 2 sheets of plastic wrap, and flatten to 1/8 inch thickness, using a rolling pin or flat side of a meat mallet.
  2. Sprinkle pork with remaining 1 tsp. each salt and pepper. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in eggwhites, and dredge in breadcrumb mixture, pressing to adhere; place on a wire rack.
  3. Cook half of pork in 1 1/2 Tbsp. hot oil in a large non-stick skillet over medium heat 3 to 4 minutes or until golden. Dab top of pork with 1 1/2 Tbsp. oil using a pastry brush; turn pork over. Cook 3 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200 degree oven. Repeat with remaining pork and 3 Tbsp. oil. Serve with Caramelized Onion Gravy and Apple Cabbage Slaw