Yield: 4 servings
|1¼ pounds||Loin pork chops, about|
|\N \N||1/2-in. thick you should|
|\N \N||Be able to get 8|
|2 cups||Soft bread crumbs|
|⅓ cup||Corn oil|
1. Place the chops between to sheets of plastic wrap and pound lightly with flat mallet. 2. Dredge the chops lightly in flour, shaking off any excess. 3. Lightly beat the egg with the water. Dip the chops into the egg, smearing it over with your fingers so that it adheres. 4. Dip the chops into the bread crumbs so that they are coated all over. Pat dry with the flat side of a heavy knife to help the crumbs adhere. 5. Heat the oil and butter in a large, heavy skillet and add the chops. Cook until golden brown on one side, about 3-4 min. It may be necessary to cook the chops in two batches if they will not all fit in the skillet at one time.
This dish: Cotes de porc panees