Ingredients
Equipment
Method
- Line a cutting board with plastic wrap, place pork chops in a single layer and cover with plastic (this prevents the meat from tearing). Pound with a meat mallet until 1/4" to 1/8" thick.
- Set up three bowls (I like to use pie pans). Combine the flour, salt, pepper and garlic powder in one bowl. Beat 3 eggs in the second bowl.
- Dredge both sides of the cutlets in the flour, then dip in the eggs making sure to let the excess egg drips back off. Then dredge the cutlets in the breadcrumbs.
- Bread all of the cutlets at once, then heat a large skillet over medium heat. Add just enough oil to cover the bottom of the pan.
- Once the oil is hot, add a few cutlets at a time and pan fry for 3-4 minutes, until nice and browned and cooked through.
- Remove to a paper towel sheet pan with a baking rack. Continue with any remaining cutlets. Serve immediately with lemon wedges.
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.