Parmesan And Sage-Crusted Pork Chops

1. 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. 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. 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. 4

   Young Chefs can:

5. 5

   Tear bread slice into pieces

6. 6

   Combine measured ingredients for breadcrumb mixture

7. 7

   Older Chefs can:

8. 8

   Tear sage leaves off stem

9. 9

   Combine and whisk mustard and egg whites

10. 10

    Help coat pork chops with flour, egg white mixture, and breadcrumb mixture

* Per serving · 4 servings · Values may vary.

No additional tips available.