Recipe by Little Italy
Breaded boneless veal or pork cutlets. This is from a friend's gramma. She said veal tastes better, but I didn't have the heart...lol, and pork was just as YUMMY.
Top Review by COOKGIRl
Well, well, well, German food not being my expertise I have to say, we thoroughly enjoyed these chops. I did make a boo-boo and used bone-in chops which I ever so carefully flattened as best I could with a mallet. Using fine breadcrumbs (I used whole wheat bread homemade bread crumbs) is a good idea, too as the coating did not fall off which happens quite frequently for me. I did use only have the oil suggested, and had to cook the chops a wee bit longer. Served alongside imported egg noodles from Germany and my Hungarian cabbage. Thank you for posting the recipe and giving me the opportunity to cook something I normally don't cook. cg ;)
- 4 boneless pork chops (or veal chops)
- 1⁄2 cup olive oil
- 3⁄4 cup fine breadcrumbs
- 2 eggs (beaten)
- salt & pepper
- 2 lemons
Directions See How It's Made
- Heat the oil in a large skillet at medium high heat.
- Place each chop between two sheets of parchment paper and smack it with the smooth side of a meat tenderizer until its nice and thin (1/4" - 3/8").
- Put the beaten eggs into a bowl that is wide enough to dip the meat into and put the bread crumbs into a flat plate.
- Sprinkle each cutlet with salt and pepper and dip both sides of meat into the egg mix to coat. Then coat the entire cutlet with the bread crumbs.
- Place in hot oil and cook on both sides for about 1-2 minutes, or until golden brown. Serve with half a lemon on the side for squeezing on top.