Crunchy Breaded Pork Chops
pound boneless pork chops (no thicker than
fresh minced rosemary
crushed fried onions (French’s)
panko bread crumbs
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If necessary, slice the chops into cutlets, about 1/2 inch or thinner. Sprinkle with salt, pepper and rosemary and press into the meat. Lightly dredge in flour. Set aside.
Beat egg and mustard in a small bowl until uniform.
Mix onions and bread crumbs in another bowl.
Dip floured cutlets into egg, then onion crumbs and press to adhere. Set aside on a plastic-wrap-lined plate for at least 10 minutes. You can also make ahead of time and refrigerate up to 4 hours.
Heat 1/4 cup oil in a large skillet over medium heat until shimmering.
Add cutlets and cook for about 3 minutes on each side until pork is cooked through.
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