Tip : If using pork chops, try to get the very thin 'fast fry' cut, otherwise it's best to use a meat mallet to thin regular cut pork chops to about 1/4" inch before breading. This will increase the size of the chop but will ensure that the chop stays moist. Cut slits in the fat edges to prevent the meat from curling up when frying and to allow the meat to be flattened out.
Ingredients
- 6 very thin pork chops
- 1 egg
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 cup panko or dried bread crumbs
- 1 tbsp kosher salt
- vegetable oil for frying
- 1 lemon cut into wedges and de-seeded
Instructions
- Gather all ingredients before starting recipe.
- Season the pork chops with 1 tbsp kosher salt and allow to rest at room temperature for an hour before shallow frying.
- Set up your work station before you heat the oil, this should include 2 sheets of parchment paper with a bowl in the center; start with 1 cup all-purpose flour on the first, then 1 egg and 1/4 cup milk whisked together and then 1 cup panko or dried bread crumbs on the second sheet.
- Pour a generous amount of vegetable oil in a large frying pan, the oil should be almost as deep as the thickness of one of the pork chops. There should be enough oil so that the oil reaches up most of the sides of the pork chops but does not cover the top.
- Heat the oil over high heat while breading the pork chops.
- One pork chop at a time, turn the chop in flour, then both sides in the egg wash, and lastly, cover both sides in panko or bread crumbs.
- Test the oil for temperature by dropping a few panko crumbs in the oil, if they rise immediately and sizzle, the oil is ready.
- Add as many chops as will fit without overlapping and fry until the first side is a nice even golden brown.
- Check periodically and turn when the first side is done.
- Remove fried chops to a paper towel to drain and continue with the remaining chops.
Serving
- Move chops to a serving platter or individual plates and serve with a wedge of lemon.