12 oz. pork tenderloin
2 large egg whites
1/4 c. Italian style breadcrumbs
1/4 c. grated Parmesan
3 Tblsp. all-purpose flour
salt & pepper
1 Tblsp. olive oil
Slice tenderloin into 12 rounds. Put rounds between waxed paper and smash with a meat mallet to about 1/8" to 1/4" thick.
Beat egg whites in a small, shallow bowl and mix in 1 Tblsp. water. In another bowl, mix breadcrumbs with Parmesan. In a third bowl, place the flour and season with salt & pepper. Dredge pork through flour -- then in egg whites -- then in breadcrumbs, patting to be sure it sticks.
Heat olive oil in non stick skillet to medium high. Cook the cutlets until golden brown (about 2 minutes/side). Add another tablespoon olive oil if necessary.
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