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© Meredith Corporation. All rights reserved. Used with permission.
Slice pork loin crosswise into 4 equal slices. Place meat between 2 sheets of plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness. In a shallow bowl combine beaten egg, beaten egg white, mustard, and ground red pepper. In another bowl combine bread crumbs and pecans.
Coat pork in flour. Dip slices, 1 at a time, into the egg mixture, then coat with crumb mixture. In a 12-inch skillet heat oil over medium-high heat. Add pork. Cook, uncovered, for 6 to 8 minutes or until tender and juices run clear, turning once. Top each serving with fresh chili peppers, if desired. Makes 4 servings.