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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Source: Everyday Italian Ingredients:
1 cup panko breadcrumbs (japanese bread crumbs) |
1/2 cup finely grated parmesan cheese |
2 large eggs |
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total) |
salt & freshly ground black pepper |
1/4 cup olive oil, plus |
3 tablespoons olive oil |
6 lemon wedges |
Directions:
1. Preheat the oven to 200 degrees F.
2. Coarsely crush the panko into a large shallow bowl.
3. Stir the cheese into the panko.
4. Lightly beat the eggs in another large shallow bowl.
5. Sprinkle the pork generously with salt and pepper.
6. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
7. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
8. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
9. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.
10. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
11. Transfer the pork to plates and serve with lemon wedges.
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