Recipe Index

Ingredients

• 2 lbs boneless pork chops (trimmed and sliced into 1/2" thick cutlets)
• 1/3 cup all-purpose flour (or 1:1 Gluten Free flour)
• 1 Tbsp garlic salt (or substitute with 2 tsp fine sea salt plus 1 tsp garlic powder)
• 1/2 tsp paprika
• 1/2 tsp black pepper (freshly ground)
• 3 large eggs
• 2 cups panko bread crumbs (or GF bread crumbs)
• extra light olive oil (vegetable oil, canola oil or any high-heat cooking oil to fry)
• Sprinkle of salt and Lemon wedges to serve (don't skip the lemons!)

Method

1. Trim the pork and slice into 1/2-inch cutlets. Pound between sheets of plastic wrap to an even 1/4 inch thick.
2. Combine the flour, garlic salt, paprika and black pepper in a shallow bowl. Beat the eggs in a second bowl and put the panko in a third.
3. Coat each cutlet in the seasoned flour and shake off the excess, dip in egg, then press into the panko. Set in a single layer on a baking sheet.
4. Heat about 1/8 inch of oil in a large skillet to about 350°F. Fry the cutlets in batches for 2 to 3 minutes per side, until golden and reading 145°F.
5. Rest on a wire rack for 3 minutes, sprinkle with salt and serve with lemon wedges.

Prep: 20 min · Cook: 15 min · Total: 35 min

Nutrition (per serving, where published)