I am yet to try and compare the classic breading technique (flour – egg wash – breadcrumbs) to the one I grew up with (egg – flour/breadcrumbs). I used the latter in this recipe but go ahead and use the classic one if you wish.
- 6 boneless pork chops (about 1/3-inch thick)
- 1 egg
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- salt and freshly ground pepper to taste
- vegetable oil for frying
Pound pork chops on both sides. Crack the egg, add the milk, season with salt and pepper and lightly beat the mixture. In a separate dish combine panko, salt, and pepper.
Heat some oil in a frying pan. Arrange your breading station. Dip a pork chop in the egg mixture and then in the panko. Press lightly to make the panko stick. Fry until golden and crisp on one side, then flip to the other side. Transfer to a plate lined with paper towels to absorb any excess fat.
Serve with a side salad, boiled potatoes or in a sandwich.