 | I love any breaded and fried pork chop, pork things are still my go to, but I do like to mix it up. I selected this recipe because I am still trying to use all the lemons in the house. It is from Giada De Laurentiis and it couldn't be easier. My pork chops all pounded out so strangely, each one of the turned into a "C" shape, it was the oddest thing. Miss F at the whole lemon, skin and all. So gross, but she loves them. She refused to eat hardly any of her dinner except for the lemon, I blame the time change. Isn't that what all moms do this time of year for any and all bad behavior? |
¾ cup panko (Japanese bread crumbs)
¼ cup finely grated Parmesan
1 large egg
3 boneless pork loin chops, pounded thin to 1/3 inch-thick (¾ pounds total)
Salt and freshly ground black pepper
2 tablespoons olive oil
3 lemon wedges
Coarsely crush the Panko into a shallow bowl, stir in the Parmesan. In another shallow bowl, whisk the egg. Sprinkle the pork with salt and pepper, dip into the egg then into the Panko mixture, patting to coat completely. Plate and refrigerate the pork for 15 minutes.
Heat the oil in a large skillet over medium-high heat. Add the pork and saute until golden brown, about 3 minutes per side. Transfer to a plate lined with paper towels. Plate and serve each with a lemon wedge.
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