"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Boneless Breaded Pork Chops/Chicken Cutlets Recipe

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This recipe for Boneless Breaded Pork Chops/Chicken Cutlets, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Schork
Added: Saturday, January 31, 2009


1 cup seasoned flour (salt pepper garlic powder)
1 cup seasoned bread crumb
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick or
6 skinless boneless chicken breast
Salt and freshly ground black pepper
1/4 cup canola oil plus 3 tablespoons olive oil

Preheat the oven to 325
Put seasoned flour into large shallow pan (pie plate etc)
Put the bread crumbs into a large shallow pan. Stir in the cheese
Lightly beat the eggs in another large shallow bowl.
Sprinkle the meat with salt and pepper.
Dredge the meat 1 piece at a time in the flour. Shake off excess.
Dip the meat, 1 piece at a time, in the egg, allowing the excess to drip off,
Dredge the meat in the crumb mixture, patting to coat completely and place on a small baking sheet.
Heat oil in large skillet over medium-high heat.
Cook the meat until golden brown and just cooked through, about 3 minutes per side for pork and 7 minutes a side for chicken. Transfer to a clean baking sheet and keep them warm in the oven.

Personal Notes:
Personal Notes:
You may bake instead of frying meat at 350 for around 30 minutes.

This base dish can be made into many dishes

Add mozzarella and spaghetti sauce
Serve with sliced lemon and noodles
Add your favorite chicken gravy and mashed potatoes
Sky's the limits with this one~




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