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1
Preheat the oven to 400F.
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2
Lightly spray a large shallow baking pan with olive oil spray.
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3
Put the flour and egg substitute in separate shallow bowls.
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4
In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning.
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5
Set the bowls and the baking pan in a row, assembly-line fashion.
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6
Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess.
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7
Dip in the egg substitute mixture, turning to coat and letting any excess drip off.
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8
Dip in the bread crumb mixture.
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9
Using your fingertips, lightly press the mixture so it adheres to the pork.
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10
Repeat with the remaining pork.
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11
Put the pieces in a single layer in the baking pan.
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12
Lightly spray with olive oil spray.
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13
Bake for 25 minutes.
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14
Meanwhile, fill a large skillet with water to a depth of 1 inch.
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15
Bring to a boil over high heat.
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16
While the water heats, trim and discard the bottom 1 inch of each asparagus spear.
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17
Add the asparagus to the boiling water.
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18
Reduce the heat to medium high.
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19
Cook for 2 to 3 minutes, or until tender-crisp.
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20
Drain well in a colander.
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21
Cover and set aside to keep warm.
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22
In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning.
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23
After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it.
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24
Sprinkle with the goat cheese and Parmesan.
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25
Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted.
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26
Serve over the asparagus.
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27
(Per Serving)
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28
Calories: 267
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29
Total Fat: 4.5g
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30
Saturated: 2.0g
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31
Trans: 0.0g
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32
Polyunsaturated: 1.0g
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33
Monounsaturated: 1.5g
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34
Cholesterol: 77mg
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35
Sodium: 254mg
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36
Carbohydrates: 23g
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37
Fiber: 3g
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38
Sugars: 6g
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39
Protein: 31g
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40
Dietary Exchanges
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41
1 Starch
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42
2 Vegetable
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43
3 Very Lean Meat
