- Prep time
- 15 minutes PT15M
- Cook time
- 10 minutes PT10M
- 3 servings
This easy-to-prepare, classic Italian favorite is sure to become a go-to recipe that the whole family will love!
- 1 cup panko (Japanese bread crumbs)
- 2 large eggs
- 3 boneless pork loin chops, pounded to ⅓-inch thick
- Salt and pepper, to taste
- ½ cup all-purpose flour
- Vegetable oil, for frying
- 1 lemon, cut into wedges
Place the panko into a large shallow bowl. Lightly beat the eggs in another large shallow bowl. Season pork with salt and pepper, then dredge in flour.
Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the bread crumbs, patting to coat completely. Place the pork on a small baking sheet.
Fill a large heavy skillet with vegetable oil to a depth of ¼–½ inch, and heat oil over medium-high heat. Add 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, then serve immediately with lemon wedges.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.