Tuesday, June 11, 2019

Pork Chops Romano In Lemon-Butter Sauce

Pork Chops Romano In Lemon-Butter Sauce

4 thinly sliced center cut boneless pork loin chops, pounded thin
Salt and pepper, to liking
1/2 to 3/4 cup all-purpose flour
1 - 2 large eggs, beaten with 1 TBS. water
1 cup unseasoned Panko breadcrumbs

  • Season flattened pork chops with salt and pepper. Set aside.
  • Prepare a dredging station. Put the flour in a shallow dish. Put the eggs and water in another shallow dish. In a third shallow dish, combine the Panko bread crumbs and Romano cheese.
  • In large non-stick skillet, heat the oil over med-high heat until shimmering. With a piece of pork, dredge in flour, shaking off excess. dip in egg mixture, then coat in Panko-Romano mixture and add to hot pan with oil. Cook on each side until golden brown, about 5 minutes per side, and transfer to dish in a warm oven. Continue process with the rest of pork chops. (For best results, do not over crowd pan. Brown pork chops in batches if you need to )

  • For Full Instruction: reneeskitchenadventures.com

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