Make fried pork chops with a secret ingredient in the crust to make it extra crunchy and savory. Try this recipe with chicken, too.
|Boneless pork chops||1 Pound (no thicker than one inch)|
|Minced rosemary||1 Teaspoon|
|Flour||1/4 Cup (4 tbs)|
|Deli mustard||1 Tablespoon|
|Crushed fried onions||1 Cup (16 tbs) (French's)|
|Panko bread crumbs||1 Cup (16 tbs)|
|Oil||1/4 Cup (4 tbs)|
1.If necessary, slice the chops into cutlets, about 1/2 inch or thinner. 2.Sprinkle with salt, pepper and rosemary and press into the meat. Lightly dredge in flour. Set aside.
3.Beat egg and mustard in a small bowl until uniform.
4.Mix onions and bread crumbs in another bowl.
5.Dip floured cutlets into egg, then onion crumbs and press to adhere. Set aside on a plastic-wrap-lined plate for at least 10 minutes. You can also make ahead of time and refrigerate up to 4 hours.
6.Heat 1/4 cup oil in a large skillet over medium heat until shimmering.
7.Add cutlets and cook for about 3 minutes on each side until pork is cooked through.
8.Serve and enjoy.