Parmesan Crusted Pork

WOW.....is all I can say for this one!

Atleast, once a week I like to try brand new recipes. I picked up some pork loin cutlets that were on sale last week and I was looking for something to do with them. I stumbled upon this recipe and I can't wait to make it again. Next time, I think I would try it with tenderloin medallions, but really you can use anything from pork chops to pork loin chops to tenderloin.

This has great flavor and the lemon gives it an added zing and makes it refreshing! Oh...and did I mention it was quick? This only took me 20 mins to throw together and with a bag of steam fresh green beans (which I also like with a little lemon)....dinner was ready in no time!

Parmesan Crusted Pork

2 large eggs
1 cup dried Italian-style bread crumbs (I actually used Panko breadcrumbs which I seasoned myself with dried parsley, garlic powder, salt & pepper)
3/4 cups freshly grated Parmesan
4 boneless center-cut pork loin chops, pound to about 1/4 - 1/2 inch thick (As mentioned, I used pork loin cutlets)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions
Whisk the eggs in shallow dish and place the bread crumbs in another shallow dish. Place the cheese in a third. Sprinkle the pork generously with salt and pepper. Coat the pork completely with the cheese, patting to adhere. Dip the pork into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork , in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 3-4 minutes per side. Transfer the chops to plates, sprinkle with a little parmesan cheese and serve with lemon wedges so each person can squeeze onto pork as served.