I planned on making these for dinner last night but my husband has been really sick all week and last night was the first of any appetite he’s had so I didn’t necessarily want to make this. I could have easily just reduced the recipe and made it for myself it just didn’t seem that appealing. Anyway, we’ve had this a few times and I never remember to blog it so here it is. I’ll post the picture when I find it around here somewhere!
Source: Giada DeLaurentiis
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges
-Preheat the oven to 200 degrees F.
-Coarsely crush the panko into a large shallow bowl.
-Stir the cheese into the panko.
-Lightly beat the eggs in another large shallow bowl.
-Sprinkle the pork generously with salt and pepper.
-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.
-Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
-Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
-Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.
-Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
-Transfer the pork to plates and serve with lemon wedges.