Ingredients
1 large egg2 tablespoons fat-free milk2 tablespoons Dijon mustard3/4 cup panko bread crumbs3/4 cup mashed potato flakes2 teaspoons ground mustard2 teaspoons minced fresh sage1/3 cup all-purpose flour8 thin boneless pork loin chops (2 ounces each)1/2 teaspoon salt4 teaspoons canola oil, divided
Preparation
In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt.
Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere.
In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed.
