- 1 (12-ounce) pork loin
- 3 slices white bread or crusts from 8 slices
- 1/3 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- 1/4 cup flour
- 1 large egg
- 1 tablespoon water
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 4 lemon wedges
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.