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<blockquote data-quote="moreluck" data-source="post: 90482" data-attributes="member: 1246">Boneless Pork Chops Milanese &nbsp;recipe courtesy of Giada DeLaurentis&nbsp;1 cup panko Japanese-style bread crumbs 1/2 cup finely grated parmesan cheese 2 eggs 6 boneless pork chops, pounded thin to 1/3-inch thick salt fresh ground black pepper 1/4 cup olive oil 6 lemon wedges <ol>
<li data-xf-list-type="ol">Coarsely crush the panko and place in a large shallow bowl.</li>
<li data-xf-list-type="ol">Stir the cheese into the panko.</li>
<li data-xf-list-type="ol">Lightly beat the eggs in another large shallow bowl.</li>
<li data-xf-list-type="ol">Sprinkle the pork generously with salt and pepper.</li>
<li data-xf-list-type="ol">Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.</li>
<li data-xf-list-type="ol">Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.</li>
<li data-xf-list-type="ol">Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.</li>
<li data-xf-list-type="ol">Transfer to paper towels to drain.</li>
<li data-xf-list-type="ol">Transfer the pork to plates and serve with lemon wedges.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 90482, member: 1246"] [COLOR=black]Boneless Pork Chops Milanese [/COLOR] [COLOR=black][/COLOR] [COLOR=black]recipe courtesy of Giada DeLaurentis[/COLOR] [COLOR=black]1 cup panko Japanese-style bread crumbs [/COLOR] [COLOR=black]1/2 cup finely grated parmesan cheese [/COLOR] [COLOR=black]2 eggs [/COLOR] [COLOR=black]6 boneless pork chops, pounded thin to 1/3-inch thick [/COLOR] [COLOR=black]salt [/COLOR] [COLOR=black]fresh ground black pepper [/COLOR] [COLOR=black]1/4 cup olive oil [/COLOR] [COLOR=black]6 lemon wedges [/COLOR] [LIST=1] [*][COLOR=black]Coarsely crush the[/COLOR] panko and place in a large shallow bowl. [*]Stir the cheese into the panko. [*]Lightly beat the eggs in another large shallow bowl. [*]Sprinkle the pork generously with salt and pepper. [*]Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely. [*]Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. [*]Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. [*]Transfer to paper towels to drain. [*]Transfer the pork to plates and serve with lemon wedges.[/LIST] [/QUOTE]

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