Preparation:

• Place pork, one piece at a time, between two pieces of wax paper and pound to 1/4-inch thickness. Set aside.
• Preheat oven to 450°F. Coat a shallow baking pan (jelly-roll pan works well) with 1 teaspoon of the oil.
• Season the pork cutlets on both sides with the black pepper.
• Place egg substitute in a glass pie plate or shallow bowl. On a different plate, combine the breadcrumbs, Parmesan cheese and oregano.
• One piece at a time, dip the pork into the egg sub, letting the excess drip off, then dredge in the breadcrumb mixture, pressing the mixture into both sides.
• Place the pork cutlets in a single layer in the prepared baking pan.
• Drizzle the pork evenly with 1 teaspoon of the oil. Bake for 10 minutes, or until the undersides are lightly browned.
• Turn and bake for 5 minutes longer, or until browned and cooked through.
• Serve with steamed Italian green beans and crusty whole grain bread, if desired.