Pork Milanese

Everyday Italian by Giada DiLaurentis
(the online version is a little bit different from the cookbook version)

1 cup 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 wedgesPreheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the bread crumbs. 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.

I chose to omit the keeping warm in the oven part since I was only making 2 chops. Pretty traditional recipe, similar to my Chicken Francaise recipe. It occurred to me that this is how my mom made pork chops when I was a kid. So easy; perfect for after work dinners. I served it with corn and McCain's Potato Wedges, which we loove.

As always, I love a recipe that calls for ingredients I have already, and this was one of those. The only thing missing was the lemon, but we just used bottled lemon juice instead.