Ingredients:
4 boneless pork chops ( or veal chops)
1/2 cup olive oil
3/4 cup fine breadcrumbs
2 eggs ( beaten)
salt & pepper
2 lemons
Directions:
Heat the oil in a large skillet at medium high heat.
Place each chop between two sheets of parchment paper and smack it with the smooth side of a meat tenderizer until its nice and thin (1/4″ – 3/8″).
Put the beaten eggs into a bowl that is wide enough to dip the meat into and put the bread crumbs into a flat plate.
Sprinkle each cutlet with salt and pepper and dip both sides of meat into the egg mix to coat. Then coat the entire cutlet with the bread crumbs.
Place in hot oil and cook on both sides for about 1-2 minutes, or until golden brown. Serve with half a lemon on the side for squeezing on top.
Servings: Serve
Time preparation: 15 min.
Time total: 20 min.