Sunday lunch. You look into the fridge, you don’t have an egg and you want to make a crispy pork chop for dinner. And what to do here?
This is what happened to me so I looked for a solution. I present a breaded cutlet but without an egg.
for 4 people
- 4 pieces of boneless pork chops
- 1 cup of flour
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of onion powder
- 1/2 cup of mustard
- 1/2 cup of milk
- 1 1/2 cups breadcrumbs (can be half and half panko)
- 2 tablespoons of grated Parmesan cheese
- oil or lard for frying
Prepare three breading dishes.
In the first, mix the flour, salt, pepper and onion in a powdered combination and set aside. In the second, combine the mustard and milk. In a third bowl, combine the breadcrumbs / panko and parmesan cheese. Put aside.
If you have a whole piece of pork chops, cut it into thicker slices. Break each cutlet with a meat pestle.
Coat the meat slices in the flour mixture, then transfer to the mustard mixture and coat the whole piece of pork well.
Place the breadcrumbs in the mixture and coat well. Transfer to a plate.
Put oil or lard in a thick-bottom pan. Preheat it.
Place the pork chops carefully in the pan. Fry on one side for 3-4 minutes or until medium brown / golden brown in color, then turn over and continue frying for an additional 3-4 minutes until ready. Transfer the fried cutlets to a baking sheet lined with paper towels. Continue with the remaining cutlets.
Serve with potatoes and salad, or with roasted vegetables.
Enjoy your meal!