2 cups panko (Japanese breadcrumbs)
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons salt, divided
1 1/2 teaspoons freshly ground pepper, divided
6 (1/2-inch-thick) boneless pork loin chops
1/2 cup all-purpose flour
4 egg whites, lightly beaten
6 tablespoons canola oil
How to Make It
Combine first 3 ingredients, 1/2 tsp. salt, and 1/2 tsp. pepper in a shallow dish. Place each pork chop between 2 sheets of plastic wrap, and flatten to 1/8-inch thickness, using a rolling pin or flat side of a meat mallet.
Sprinkle pork with remaining 1 tsp. each salt and pepper. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumb mixture, pressing to adhere; place on a wire rack.
Cook half of pork in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes or until golden. Dab top of pork with 1 1/2 Tbsp. oil using a pastry brush; turn pork over. Cook 3 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200° oven. Repeat with remaining pork and 3 Tbsp. oil. Serve with Caramelized Onion Gravy and Apple-Cabbage Slaw.