Parmesan-Crusted Pork Loin Cutlets
Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.
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Smoked Pork Loin Center Cut Chops in Belgian Ale Marinade, Roast Loin of Pork with Baked Apples and Cider Gravy, Andouille-Stuffed Pork Loin Roast with Pan Gravy, Pork Tenderloin Recipes, Parmesan Cheese, Pork Chop Recipes, Pork Shoulder Recipes, Pork Roast Recipes, Sweet and Sour Pork Recipes