Simple, pounded and breaded pork cutlets.
What you will need
1 1/2 lb Boneless Pork Chops
1/2 cup AP Flour
1 cup Breadcrumbs
4 Tbsp Olive Oil
Salt, as needed
Pepper, as needed(Nutritional facts 262 calories, 13.81 g fat, 13.01 g carbohydrates, 21.31 g protein, 262 mg cholesterol, 361 mg sodium)
How to cook
Gather the ingredients.
Set out 3 shallow dishes, one for each layer of coating. The pork cutlets will be dredged in flour, coated in egg, and then finally coated in breadcrumbs.
Place the flour in the first dish. Season lightly with salt and pepper and mix it up.
Crack the eggs into the second dish and whip them up.
Place the breadcrumbs in the third and final dish.
Pound the pork chops out to less than 1/4" thick with a heavy meat tenderizer .
Coat the pounded cutlets thoroughly in flour.
Transfer the flour-coated cutlet into the beaten egg and again, coat thoroughly.
Transfer the cutlet into the bread crumbs. Press the cutlet down into the breadcrumbs to coat completely. Repeat this series with the remaining cutlets.
In a heavy skillet over medium-high heat, warm the oil until it is just beginning to smoke.
Place a breaded cutlet gently in the hot oil. Cook until browned on one side. If your pan does not heat evenly, you may need to rotate the cutlet half way through cooking.