| 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:
“Don’t confuse God’s patience with his final response”