Pork Milanese

I feel like pork chops/cutlets will be a new go-to for me. I’m getting pretty darn sick of chicken. These were super easy and actually really good — especially since I’m not a big fan of the pork chop in general. This method is also really good with veal, if you’re into that kind of thing.
Pork Milanese
serves 4 / 5 ww pts

Here’s what I used:

• 4 boneless pork chops
• 2 slices whole wheat bread (I like Fiber One) [or, if you don’t care about ww, use just a cup of regular store-bought breadcrumbs]
• 1/4 cup parmigianno reggiano
• 2 egg whites
• 1/2 c flour
• 1 tsp italian seasoning
• 1 garlic clove
• lemon juice

Here’s what I did:

1. Preheat oven to 450.
2. Bread + food processor = breadcrumbs
3. Cover each pork chop with some saran wrap and pound with a meat mallet or heavy pan until about 1/4 inch thick.
   
4. Set up your breading station: Get three shallow dishes in a row. Put the flour in the first dish, beaten egg whites in the middle dish, and breadcrumbs in the last dish.
5. Add the cheese, minced or grated garlic, and italian seasoning to the breadcrumbs. S&P everything as you see fit, but DEF season the chops themselves.
6. Coat each side of the chops in flour, shake off any extra, then egg, then breadcrumb. Put on a baking sheet, spray with olive oil, and bake for 20 minutes. Squeeze a little lemon on them and viola! Tasty chops.