Servings: 2
Equipment
- meat tenderizer
Ingredients
- 2 boneless pork chops (go with a bit thicker than ½-inch chops if cutting the meat yourself)
- ½ cup breadcrumbs
- ⅓ cup all-purpose flour
- 1 egg
- salt to taste
- pepper to taste
- oil or lard for frying
Instructions
- Tenderize Meat: Place pork chops between 2 sheets of plastic wrap on a solid, level surface, preferably a cutting board that's more than twice the size of the cut. Firmly pound using a meat tenderizer until the chop is about 1/4-inch (or 6mm) thick. You can go with slightly thicker or thinner chops depending on preferences, but don’t go super thin, or they’ll start to tear.2 boneless pork chops
- Season: Season both sides with salt and pepper. Just a pinch or two spread evenly throughout is perfect.salt, pepper
- Prep Breading Station: Pour flour onto a large plate, whisk egg in a wide, shallow bowl, and pour the breadcrumbs onto another large plate.½ cup breadcrumbs, ⅓ cup all-purpose flour, 1 egg
- Bread the Chops: Grab a seasoned chop, dredge both sides with flour, dip in the whisked egg, and coat with breadcrumbs, making sure the whole area is evenly coated. Set aside and repeat with the remaining chops.
- Prep Skillet: Place a large skillet over medium-high heat and cover the surface with a thin layer of lard or cooking oil. Make sure the fat is nice and warm before proceeding.oil or lard
- Cook: Cook the breaded pork chops until golden brown, about 3 minutes per side for thin cuts and up to 5 minutes for thick ones.
- Remove Excess Oil: After cooking, place on a large plate lined with paper towels and remove excess oil before serving.
Notes
- When heating the fat, make sure it is hot enough that it immediately sizzles when you add the breaded pork. If it doesn't, adjust the heat accordingly.
- After a minute of cooking, the cutlets should still be relatively pale. If they're already browning, the heat is too high and should be lowered.
- If you prefer thicker cutlets, make sure to cook them until they reach an internal temperature of at least 145°F (or 63°C) for food safety reasons.
- If you find that a single whisked egg is not enough to coat all of the cutlets, stir in 1-2 tablespoons of milk into the remaining egg instead of cracking another one.
- If you're cooking multiple batches, add more oil or lard as needed when the remaining fat no longer covers the surface.
- If you start seeing black spots on the cooked cutlets, it's likely that some of the leftover breading in the skillet is burning. To avoid this, remove any remaining breading from the pan after removing the cutlets. While some people prefer to clean the skillet using paper towels after every cutlet, it may not be necessary as long as all burnt breadcrumbs are removed.
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