- 8 1/4-inch-thick boneless pork chops, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 6 thick slices white sandwich bread
- 3 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/2 tsp minced fresh rosemary
- 3 lg eggs
- 1 1/2 c all-purpose flour
- extra-virgin olive oil for frying
- lemon wedges
Season the pork chops all over with salt and
pepper. Pulse the bread in a food processor to make coarse crumbs. Transfer the breadcrumbs to a shallow baking
dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a
shallow bowl. Put the flour in another shallow bowl. Dredge each chop
in the flour, then dip in the beaten eggs and coat in the breadcrumb
mixture, pressing so the coating sticks.
Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
Serve with lemon wedges and sides of your choice like a small salad, mashed potatoes, a green vegetable or even rice.
