This is a very flavorful dish that takes a little bit of time to prep but cooks up quick. Great to make a bunch at a time since it reheats very well. I buy a large Pork loin when it goes on sale and then slice the amount that I may need at a time. You can also use pork chops and de bone them to use. The amount you need in pork loin or chops depends on how many folks you are feeding. For 4 people I make 12 of them with 3 or 4 left over for the next day, so it is approx 2 per person.
Servings: 6 to 8Prep Time: 20 to 30 minutes Cook Time: 10 minutes
Pork loin or pork chops
Slice your pork from the pork loin, or de bone the pork chops and remove excess fat. Taking the meat tenderizer, the heavy one that is flat on one side and ridged on the other or any tool that you use to flatten meat. Pound the pork loin/pork chop very thin, almost see thru. Get 3 plates or large bowls, put 5 to 6 eggs in one bowl, a little bit of milk and whip lightly, place flour in the second bowl and bread crumbs in the third bowl. In a frying pan melt together a 50/50 mix of oil and butter. Take your pork loin slice/pork chop and dredge in flour then egg then bread crumb and in the frying pan it goes. Since the meat is very thin it will fry quick so watch it carefully, lightly brown on both sides. Place it on paper towel to drain. Serve with lemon wedges, mashed potatoes and sauteed green beans. I always have to make extras. It is also great the next day as a sandwich.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.