Makes:
4 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 1 egg, slightly beaten
- 1 to 2 teaspoons Worcestershire sauce
- 4 boneless pork chops or steaks*
- 1/2 cup dry bread crumbs
- 2 to 3 tablespoons oil
make it
In small bowl, combine first 4 ingredients. In another small bowl, combine egg and Worcestershire sauce.
Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
In large skillet, brown chops in hot oil until golden brown. Continue cooking over medium heat 5 to 7 minutes or until done.
Notes
CHEESE-TOPPED PORK CUTLETS: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated parmesan cheese. After turning browned cutlets, top each with slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
OVEN-BAKED BREADED PORK CUTLETS:
Prepare as directed above. Place in ungreased shallow roasting pan. Bake at 425°F for 30 to 35 minutes or until done.
TIP: If desired, use pork tenderloin, allowing about 1/4 lb. per serving. Cut into 1/2-inch slices and flatten to 1/4-inch thickness by placing between sheets of plastic wrap and pounding with flat side of meat mallet or rolling pin.
