Ingredients :
- 1-1/2 pounds thin-cut boneless pork loin chops
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon grated lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 4 to 6 tablespoons olive oil
- Lemon wedges, optional
Directions :
- Pound pork with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix bread crumbs, Parmesan, lemon zest, salt and pepper. Place flour and egg in separate shallow bowls. Dip pork in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
- In a large skillet, heat 1/4 cup oil over medium heat. Working in batches, cook pork until golden brown and a thermometer reads 145°, 2-3 minutes on each side, using remaining oil as needed. If desired, serve with lemon wedges.
