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Ingredients
- 4 boneless pork or veal chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon lemon juice
- 1 cup plain bread crumbs
- 2 cups Vegetable oil for frying
- Lemon slices for garnish
Instructions
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Trim any unwanted fat from 4 boneless pork or veal chops.
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Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
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Add 1 cup all-purpose flour to a shallow dish. In another shallow dish, whisk together 2 large eggs with 1 tablespoon lemon juice. Add 1 cup plain bread crumbs to a third shallow dish.
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Pour 2 cups Vegetable oil into a large 11 to 12-inch skillet to a depth of about 1/4 inch. Heat the oil to 350 degrees Farhenheit over medium-high heat, adjusting the heat source as needed to maintain temperature.
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