8 boneless, thin pork chops. (maybe 1/2 inch thick, tops)
flour (for dredging)
3 large eggs
1 teaspoon kosher salt
freshly ground black pepper
2 cup fresh breadcrumbs
1 tablespoon thyme
1 tablespoon marjoram
1 tablespoon basil
extra virgin olive oil (for shallow frying)
8 lemon wedges
Pound flat and wide the chops with a tenderizing hammer. Think: Schnitzel.
Put flour in one shallow bowl.
Whisk egg with salt and pepper in another bowl.
Mix breadcrumb and herb in a 3rd bowl.
Dredge chop in flour, dip it in egg and press both sides into the breadcrumbs. Use wax paper to separate layers of breaded chops.
Fry the chops in a pan, with enough oil to come halfway to top of the chop.
Serve with lemon wedge and enjoy!
I use fresh sourdough...it has a nice taste and finished texture.
Fresh breadcrumbs absorb less oil than stale.