1 to 1 1/4 lb Pork tenderloin or center-cut pork loin
2 Egg whites, lightly beaten
1/4 cup Cornstarch
1 cup Panko breadcrumbs
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Dried thyme
2 tbsp Canola oil, divided
Instructions
Slice pork into 8 (2- to 3-ounce) cutlets. Place each cutlet between 2 pieces of plastic wrap or wax paper. Using a meat mallet, pound out to a 1/4-inch thickness. Season with black pepper to taste.
Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray.
Place egg whites in a shallow dish. Place cornstarch in a separate shallow dish. In a third shallow dish combine panko, onion powder, garlic powder and thyme. Set aside.
Working with 1 cutlet at a time, dip each cutlet into egg whites, then in cornstarch, and return to egg whites, turning to coat. Place in panko, turning to coat completely and pressing to adhere.
In a large nonstick skillet heat half of the oil over medium-high heat. Add half of the cutlets to the skillet; cook 2 minutes per side. Transfer to baking sheet. Repeat with remaining oil and cutlets.
Place baking sheet in oven. Bake 3 to 5 minutes or until crisp and cooked through (145°F). Serve warm.
