Pork Milanese

This was a favorite of mine prior to going gluten-free, but you can easily use g-free bread crumbs and it will be delicious just the same!  It's super kid friendly, just skip the lemon wedges for the kids!

Enjoy!
Kirsten

PS: The recipe comes from FoodNetwork.com, courtesy of Giada De Laurentiis.

PORK MILANESE

1 cup gluten-free bread crumbs
1/2 cup grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch thick (1 1/2 pounds total)
Salt and freshly ground black pepper to taste
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

1)  Preheat the oven to 200F.

2)  In a large shallow bowl, stir the bread crumbs and the cheese together.

3)  Lightly beat the eggs in another large shallow bowl.

4)  Sprinkle the pork generously with salt and pepper.  Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.

5)  Place the pork on a small baking sheet.

6)  Heat 1/4 cup of oil in a large heavy skillet over medium-high heat.  Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.

7)  Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

8)  Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

9)  Transfer the pork to plates and serve with lemon wedges.