Ingredients
The following ingredients have 4 Servings
- 3 boneless pork chop loin ((about 5 oz each), trim off the fat then flatten to ¼-inch thickness.)
- 1 large egg
- ½ cup panko breadcrumb
- ¼ cup freshly grated parmesan cheese ((lightly packed))
- ¼ tsp Italian seasoning
- ⅛ tsp garlic powder
- kosher salt ((to taste))
- black pepper ((to taste))
- ¼ cup vegetable or canola oil
- lemon wedges
- arugula
Instruction
- With your hand at least 12 inches away, lightly sprinkle salt and black pepper on all sides of the meat in a single layer.
- In a large bowl, season coarsely crush panko with Italian seasoning, garlic powder, and parmesan cheese. Stir to combine. In another bowl, lightly beat the egg.
- Dip the meat in egg wash then gently shake off excess. After that, thoroughly coat the meat with breadcrumbs and shake off excess.
- In a large skillet, heat oil over medium-high heat. Gently lay the breaded pork in your pan. Do not overcrowd the pan. Turn the meat over when it's lightly golden browned, about 2 minutes on each side or longer until cooked through. Do not overcook.
- Remove the cooked pork cutlet from the pan and set it on dry paper towels to absorb the excess oil. Let the pork rest for at least 3 minutes before serving. Serve with lemon wedges and/or arugula salad. Enjoy!
