4 boneless pork chops (1 pound total), pounded to ¼ inch thickness
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
2 tablespoons milk
1 cup fine dry bread crumbs
canola oil for frying
- Use a mallet to pound the pork cutlets to 1/4-1/8 inch thickness between sheets of plastic wrap.
- Set out 3 shallow bowls. One with a mixture of the flour, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika.
- Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the bread crumbs.
- Working in batches, sauté the cutlets for about 2-3 minutes per side until golden brown. Remove the cutlets from the skillet, drain on a paper towel-lined plate, and cover with foil or place in a warm oven to keep warm. Serve with plenty of fresh lemon juice squeezed over the cutlets.