1 pound boneless pork chops (no thicker than one inch)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh minced rosemary
1/4 cup flour
1 egg
1 tablespoon deli mustard
1 cup crushed fried onions (French’s)
1 cup panko bread crumbs
1/4 cup oil
Instructions
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.