Romano Pork Chops
This recipe makes 4 servings
Ingredients
- 4 boneless pork loin chops
- 1 cup grated romano cheese or Pecorino Romano
- 1/2 cup dry bread crumbs
- 2 tsp Cajun seasoning
- 1 tsp grated lemon rind
- 1/4 cup all-purpose flour
- 2 eggs
- 2 tbsp vegetable oil
- Lemon wedges
Preparation
Trim fat from chops. One at a time, place chops between waxed paper and pound with mallet to about 1/4-inch (5 mm) thickness. On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind. Spread flour on another plate. In shallow bowl, lightly beat eggs. Coat each chop in flour, shaking off excess. Dip into egg then into crumb mixture to coat both sides.
In large skillet, heat oil over medium-high heat; fry chops, in 2 batches and turning once, until golden brown, about 6 minutes. Garnish with lemon wedges.
- Keywords : Dinner; Pork; Cheese; Skillet; Bread crumbs;
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