Uh OH! I think I just found another recipe to add to my top five... Crispy Pepper and Parmesan Pork Cutlets from our new
America's Test Kitchen: 30-Minute Suppers. Easy dish:
Set up three stations - (#1) 1/2 cup flour, (#2) 2 eggs beaten, and (#3) 1 cup Panko bread crumbs, 1 cup Parmesan cheese, and 1 teaspoon black pepper. Rinse and pat dry your 6 thin boneless pork chops. Put 1/4 cup olive oil and an additional 2 teaspoons of pepper on medium heat. Lastly, drag the chops through the four, egg, and Panko - then in to the pan. Three minutes on each side! Let drip onto a paper towel, clean out the pan, and repeat for second batch. Crispy yet juicy... and next time I'll remember to season the meat. Doh.
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| after and before |
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| dredging stations |
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| Angela supplied the sides: mashed potato and Brussels sprouts |
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