4 pork chops, 1.5 cm thick
1/2 C breadcrumbs
1/2 C flour
1/4 C Dijon mustard
olive oil for frying
salt and pepper, freshly ground
With the kitchen hammer, beat the pork chops on both sides.
Put a think layer of mustard on each side and let the chops sit for a few hours.
Beat the egg with 1/4 C of water.
Mix the breadcrumbs and flour in a separate bowl.
Dip both sides of the chops in egg, then breadcrumb mix.
Fry in olive oil for 3-5 minutes per side until light brown, adding salt and pepper as it cooks.
Match made in Heaven:
Sides: Butter Mashed Potatoes
Wine: Glass of Red