COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry non-stick skillet over medium heat. Add paprika to color the crumbs if necessary. 1. Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per serving. Pound the cutlets slighly into 4-inch pieces (or 3 x5-inches). Set aside. 2. In a food processor, combine crushed toast, butter buds, salt and pepper. Process until crumbs are finely ground. Pour crumbs into a shallow dish. 3. Pour the liquid egg substitute into another small dish. 4. Preheat oven to 425F degrees. Spray a nonstick cookie sheet. Dip cutlet into the egg; then into the crumb mixture. Place on the prepared cookie sheet. (It is not necessary to use up all the bread crumbs; however the remainder may be used to garnish the sauce.) 5. Bake 12 to 15 minutes, turning once. While the cutlets bake, make sauce. 6. Heat a large nonstick skillet or saute to high; place onions in pan. Cook, stirring often, until lightly brown. Add the mushrooms, salt and pepper and thyme to the pan and cook, stirring often, for 2 to 3 minutes more. Add the wine: bring to a boil. When the alcohol burns, reduce heat to lowest setting, cover and let simmer until the pork is ready. Remove the pans cover; add flour to the liquid until it thickens as desired. 7. Serve cutlets at once, with the sauce. ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon wedge. EACH SERVING (3+1/2 ounces): 389 cals, 19% from fat, (8g total fat), 41g carbs, (7g fiber), 34g protein; 889mg sodium. Estimated by Mastercook. (ELF, MC, FS) Kitpath@earthlink.net 2/99 NOTES : This dish didnt taste like the schnitzel we remember from the Schnell Imbiss {Fast (Lunch) Food}in Germany but it was a very good breaded cutlet. Toasting the bread did the trick: both for color and flavor. Recipe by: Pat Hanneman, Riverside, CA 1999 Posted to EAT-LF Digest by PatHanneman on Apr 09, 1999,