 | | Directions |
- If the chops are bone-in, cut the meat away from the bones. Place the meat between plastic wrap and pound with a rolling pin or meat mallet until the chops are about 1/8 inch thick. Pork cutlets can also be used for this recipe.
- Place the flour in a shallow bowl or on a plate and add the salt and pepper. Stir to mix evenly.
- Place the bread crumbs in a shallow bowl or on a plate.
- Combine the egg and milk in a bowl and whisk together.
- Dredge one chop at a time in the flour, shake off excess, and then dip in the egg mixture. Allow excess egg to drip off and then dredge in the bread crumbs, making sure both sides are coated evenly.
- Heat oil in a skillet over medium-high heat. Place coated chops in the skillet when oil is hot. Do not place too many chops in at once so they are crowded in the pan.
- Cook for approximately 3 to 4 minutes per side, until nicely browned. Turn once only.
- Serve while hot.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Serving Size: 1
|  | | Ingredients | | - | | 6 pork chops , 1/2 inch thick |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 cup flour |
| - | | 1/2 cup bread crumbs |
| - | | 1 egg |
| - | | 1/4 cup milk |
| - | | 3 tablespoons vegetable oil |
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