(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.