Skip to content
Ingredients
- 4-6 boneless thin cut pork chops, chicken breasts or veal cutlet
- 2 eggs beaten
- 1 cup instant potato flakes
- ¼ cup Romano cheese grated
- ½ tsp. garlic salt
- ¼ cup canola oil
- Sea salt, chopped parsley and lemon wedges for serving
Preparation
- Pound pork chops to ¼ inch thick, season both sides with salt and pepper, set aside
- Mix potato flakes, cheese and garlic salt in dish
- Heat oil in large skillet over medium high
- Dip pork chops in egg mixture, then dredge in potato flakes, pressing chops so flake mixture adheres
- Add chops to oil and fry 2 minutes each side until golden brown
- Place cooked chops on plate lined with paper towels and sprinkle with sea salt
- Serve finished pork chops with parsley and lemon wedges
Scroll to Top
