Once everything is golden brown, remove the baking sheet from the oven, let it cool, then add the thyme, parsley, salt, and pepper. Mix well.
In a shallow dish, pour the flour, reserving six tablespoons. In another shallow dish, mix the beaten egg whites with the mustard and another six tablespoons of flour.
Dip each cutlet in the flour, then the beaten egg whites, and finally the breadcrumbs. Arrange them on a greased baking sheet and bake for about 20 minutes. Delicious!
