Prepare the bread crumbs by toasting and crushing bread slices. If using commercial bread crumbs, brown them in a dry skillet.

Optionally, add paprika to the breadcrumbs for color.

Slice the pork tenderloin into 1/4-inch thick cutlets.

Pound the cutlets slightly to about 4-inch pieces.

In a food processor, combine crushed toast, butter buds, garlic salt, and pepper and process until finely ground.

Pour the crumbs into a shallow dish.

Pour the liquid egg substitute into another small dish.

Preheat oven to 425F degrees and spray a nonstick cookie sheet.

Dip each cutlet into the egg substitute and then into the crumb mixture.

Place the breaded cutlets on the prepared cookie sheet.

Bake for 12 to 15 minutes, turning once halfway through.

While the cutlets bake, heat a large nonstick skillet over high heat.

Add the halved and sliced onions to the pan and cook, stirring often, until lightly browned.

Add sliced mushrooms, salt, pepper, and dry thyme to the pan and cook, stirring often, for 2 to 3 minutes more.

Add white wine and bring to a boil, allowing the alcohol to evaporate.

Reduce heat to the lowest setting, cover, and simmer until the pork is ready.

Remove the pan's cover and add flour to the liquid until it thickens to the desired consistency.

Serve the cutlets immediately with the mushroom and onion sauce.

Serve with potatoes, peas, red cabbage, fresh parsley, and lemon wedges.