Summary
| Yield | |
|---|---|
| Source | Thomsonj |
| Prep time | 45 minutes |
| Cooking time | 10 minutes |
| Total time | 55 minutes |
Ingredients
8
boneless, thin pork chops. (maybe 1/2 inch thick, tops) 3
large eggs 1 teaspoon
kosher salt 2 cup
fresh breadcrumbs 1 tablespoon
thyme 1 tablespoon
marjoram 1 tablespoon
basil 8
lemon wedges Instructions
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!
Notes
I use fresh sourdough...it has a nice taste and finished texture.
Fresh breadcrumbs absorb less oil than stale.
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