Crumbed pork chops

By admin
05 October 2011

Serves 4

2 eggs

15 ml (1 T) milk

salt and freshly ground pepper

4-6 pork chops, depending on their size

125 ml (½ c) flour

100 g (½ a packet) breadcrumbs

oil for frying

Beat the eggs and milk together and season with salt and pepper.

Cover the pork chops with the flour, shaking off any excess flour.

Dip the chops in the egg-milk mixture, then roll them in the breadcrumbs.

Place the chops on a plate and leave in the fridge for at least 15 minutes.

Heat some oil in a large pan and fry the chops over moderate heat until golden brown on both sides and done.

Remove and drain on paper towels.

Serve with polenta and a salad

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