2 boneless pork chops or cutlets– pounded thin for quick cooking
3 tablespoons grape seed oil
½ cup whole-wheat flour – you can use all-purpose, but whole wheat tasted nutty when browned.
1 egg – well beaten
½ cup panko crumbs
1 tablespoon water
salt and pepper to taste
Thyme or herb of your choice
1 tablespoon butter - optional
Instructions
Mise en place ~ Gather ingredients
Preheat oven to 275°F
Cooling rack and sheet pan
Bring cutlets to room temperature; pat dry; season
Dredge in flour – shake off excess
Dredge in egg that is thinned with a tablespoon of water.
Dredge in seasoned panko.
Lay on a paper towel while oil is heating.
Heat oil to shimmer stage.
Place into hot skillet – leave it alone for 3 to 4 minutes.
Turn over
Add butter
Leave it alone for another 3 to 4 minutes
Remove and place on rack; place in the oven to keep warm and crisp.
Portion and serve.
Notes
You can use all-purpose flour, but whole-wheat makes for a nutty taste. When you place them on a rack this allows air to circulate and not become soggy.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/panko-crusted-pork-cutlet/