Ingredients

How to make it

  • Directions
  • Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with salt.
  • Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
  • Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately.

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