PORK CHOP

Ingredients

• tenderloin
• salt
• pepper
• water
• egg
• flour
• bread crumbs
• oil

Steps to Make It

1. If using pork, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces.

2. Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.

3. Dredge cutlets in flour, then egg-water mixture, then breadcrumbs or panko crumbs. Allow cutlets to dry for 10 minutes before frying.

4. Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one cutlet at a time by placing cutlets into the pan.

5. Fry 5 to 7 minutes at each side until golden. Place all the cutlets on a heatproof plate in a warm oven (about 200 F) covered with foil. Alternatively, use two skillets to speed the process.

6. Serve warm with boiled potatoes and a green vegetable.

                                                                                     Zuzia Dzieciątkowska, Zuzia Szostak