Ingredients
Yield: X
- Vegetable oil, for pan frying
- 4 boneless pork chops (about 16 ounces, total) (1/2 - 3/4 inch thick)
- 1 cup all-purpose flour
- 2 large eggs (plus two tablespoons of water)
- 1 cup dried bread crumbs (not seasoned)
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of smoked paprika
- ½ teaspoon of caraway seeds
Directions
1. Heat the oil in a large, sturdy skillet over medium-high heat.
2. Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat.
3. Place the flour in one medium-sized bowl.
4. Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.
5. In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
6. Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
7. Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.