Double-dip Pork Chops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | 8 | Servings | |
INGREDIENTS
| 8 | Pork chops, With or without | |
| bones | ||
| Flour | ||
| 2 | Eggs, beaten | |
| 1/4 | c | Milk |
| 4 | c | maybe seasoned breadcrumbs |
| Italian is best | ||
| 1 | c | about parmesan cheese |
| grated |
INSTRUCTIONS
Dredge the chops in flour to cover. Combine eggs and milk. Combine crumbs and cheese. Dip chops in milk and dredge in crumbs to cover. Return to milk and again to crumbs. Set aside to dry on wax paper in the fridge for about a half hour. Saute over medium heat in a bit of butter until golden on both sides. The meat stays wonderfully moist and the crumb crust adds good flavor notes. If you want to gild this lily, put down about 4 tablespoons of a parmesan-cream sauce and lay the chops on top. Certainly not low fat but you won't soon forget them, either. Posted to EAT-L Digest 09 Sep 96 From: Bob Pastorio <pastorio@RICA.NET> Date: Mon, 9 Sep 1996 21:07:40 -0700
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”
Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 138.2mg
Sodium: 583.9mg
Potassium: 471.8mg
Carbohydrates: 31.6g
Fiber: 1.1g
Sugar: <1g
Protein: 39.7g