4 pork cutlets
2 large egg whites
1 tablespoon water
¼ cup plain dried breadcrumbs
¼ cup grated parmesan cheese
3 tablespoons all-purpose flour
1 tablespoon coarse salt
2 tablespoons olive oil
Lemon wedge (optional)
Parsley sprig (optional)
In a shallow bowl, beat 2 large egg whites with 1 tablespoon water. In another bowl, combine ¼ cup each plain dried breadcrumbs and grated parmesan.
Place 3 tablespoons all-purpose flour in a third bowl.
Season pork with coarse salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture.
In large non-stick skillet, heat 1 tablespoon olive oil on medium-high heat. Saute half the cutlets until golden brown and cooked through, about 2 to 3 minutes per side.
Repeat with another tablespoon oil and remaining pork.
Serve with lemon wedges and parsley springs.