| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless top pork loin chops, 1/2 in thick, trimmed |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Dried bread crumbs |
| 1 |
|
Egg |
| 1/4 |
c |
Milk |
| 3 |
tb |
Oil |
INSTRUCTIONS
Place chops between 2 sheets of waxed paper. With meat mallet or rolling
pin, pound to 1/8-inch thick. Sprinkle both sides with salt.
Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk
together egg and milk in bowl. Lightly coat cutlets in flour, shaking off
excess; dip in egg mixture, then into bread crumbs, pressing crumbs to
coat.
Heat oil in large nonstick skillet over medium-high heat. Working in
batches, add cutlets to skillet; cook, turning once, until golden brown,
about 3 minutes per side. Remove cutlets to warm platter. Serve
immediately.
Recipe by: Family Circle 2-1-97
Posted to EAT-L Digest 21 Feb 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
A Message from our Provider:
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