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Recipe by Giada DeLaurentis. A quick and easy dish - great after a tough day at work.
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(Japanese bread crumbs)
parmesan-romano cheese mix
boneless pork loin chops
, pounded thin to 1/3-inch thick
salt & freshly ground black pepper
Preheat oven to 200º.
Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
Lightly beat eggs in another large shallow bowl.
Sprinkle the pork generously with salt and pepper.
Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
Place the pork on a small baking sheet.
Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
Transfer pork to serving platter and garnish with the lemon wedges.
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