Ingredients Jump to Instructions ↓

  1. 1 cup panko (Japanese bread crumbs)

  2. 1/2 cup finely grated Parmesan

  3. 2 large eggs

  4. 6 boneless pork loin chops, pounded thin to

  5. 1/3 inch-thick (1 1/2 pounds total) Salt and freshly ground black pepper

  6. 1/4 cup plus 3 tablespoons olive oil

  7. 6 lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 degrees F. Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain , then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges.


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