Parmesan Crusted Pork Cutlets
Ingredients
Pork:
- 4 Johnston’s Boneless Pork Chops 1-inch thick
- 2 cups all purpose flour
- 4 large eggs beaten
- 2 cups unseasoned breadcrumbs
- ¾ cup powdered parmesan cheese
- 1 lemon sliced
- Salt and pepper to taste
Salad:
- 200 grams mixed greens
- 100 grams cherry tomatoes halved
- ½ cucumber sliced and then quartered
- ¼ cup balsamic vinegar dressing
Instructions
Pork:
- Butterfly pork chops and lay saran wrap over top of chops. Pound using a meat mallet to 3/8 of an inch thick.
- Set up your 3-part breading station starting with flour, then egg, and then breadcrumbs.
- Season pork chops generously with salt and pepper.
- Dredge pork chops in the flour, ensuring total coverage. Next transfer to egg wash and finally to breadcrumbs. Pat down firmly to bind breadcrumbs to pork chops.
- Fry in 1 inch of canola oil at 350° F for 3 to 4 minutes per side or until golden brown.
- Transfer to a paper towel lined bake tray or a wire cooling rack. Season with salt.
Salad:
- Combine greens, tomatoes, and cucumbers in a large stainless-steel bowl. Season slightly with salt. Add salad dressing and toss salad with bowl.
- NOTE: Do not use hands or tongs to toss salad, to avoid bruising the leaves. Toss by shaking bowl instead.
