Recipe - Double-Dip Pork Chops

8 Pork chops (With or without
bones)
Flour
2 Eggs, beaten
One fourth cup Milk
4 cup (maybe) seasoned breadcrumbs
(Italian is best)
1 cup (about) parmesan cheese,
grated

Dredge the chops in flour to cover. Combine eggs and milk. Combine crumbs
and cheese. Dip chops in milk and dredge in crumbs to cover. Return to milk
and again to crumbs. Set aside to dry on wax paper in the fridge for about
a half hour. Saute over medium heat in a bit of butter until golden on both
sides.

The meat stays wonderfully moist and the crumb crust adds good flavor
notes. If you want to gild this lily, put down about 4 tablespoons of a
parmesancream sauce and lay the chops on top.

Certainly not low fat but you won't soon forget them, either.

Posted to EATL Digest 09 Sep 96

From: Bob Pastorio pastorio@RICA.NET

Date: Mon, 9 Sep 1996 21:07:40 0700