Ingredients
4pork loin chops,thinly sliced and center cut
salt and pepper,to taste
¾cupall purpose flour
2large eggs,beaten with 1 tbsp water
1cupunseasoned Panko breadcrumbs
½cupromano cheese,grated
2tbspoil,for frying
1cupchicken broth
1lemon,sliced
¼cupunsalted butter,at room temperature
Preparation
Season pork chops with salt and pepper.
Add flour to a shallow dish. Add eggs and water to another shallow dish. Add bread crumbs and cheese to a third shallow dish.
Heat oil in large skillet over med-high heat until shimmering.
Prepare each pork chop while oil is heating up. Dredge chops in flour, then egg mixture then bread crumb-cheese mixture.
Add pork chops to oil and cook for 5 minutes on each side. Remove from pan and place on a paper-towel-lined plate.
Clean out skillet and add ½ cup chicken broth and bring to a boil. Add lemon slices and let the liquid reduce by ½. Turn heat to low and add the remaining broth along with butter.
Add chops back to the pan and coat in the sauce cooking an additional 5 minutes or until fully cooked through.
Serve warm. Enjoy!
