| Ingedients: |
| 4 |
|
Pork loin chops |
can substitute beef round steak or chicken breasts |
| 2 |
cup |
seasoned bread crumb coating |
use your favorite recipe or just season bread crumbs with granulated garlic and/or onion (or use finely crushed croutons) |
| 4 |
|
eggs, beaten |
place in large, flat bowl, like a pie plate |
| 2 |
cup |
flour |
seasoned with salt and pepper |
| 2 |
Tbsp |
chopped parsley |
|
| 2 |
cup |
olive or vegetable oil |
enough oil to allow chops to swim |
| |
| Directions: |
- Trim bone from meat. Leave some meat around the bone to use in other recipes!
- Prepare meat by placing single chop between layers of plastic wrap and pounding to 1/4" thickness with meat mallet.
- Heat 1/2" oil in large pan to 350 degrees.
- Thoroughly coat chop with seasoned flour.
- Dredge chop through egg wash and crumb coating.
- Cook meat approximately 4 minutes per side in oil. Watch carefully to ensure it doesn't burn.
- Remove chop from oil and place on paper towels to soak up excess oil.
- Repeat process with each chop.
- Sprinkle chop with parsely (and parmesan cheese) and serve with spatzle and bechamel or mushroom gravy.
|
