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Paneed Pork Chops Recipe

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This recipe for Paneed Pork Chops, by , is from The Firmin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Debra Firmin
Added: Tuesday, September 13, 2011

Category:

Ingredients:
1 - 2 packs of center cut pork chops.
1 to 1-1/2 cups of flour.
Salt, pepper, Tony's and cayenne.
2 eggs.
Splash of water.
1-1/2 to 2 cups of Italian bread crumbs.
3/4 cups extra virgin olive oil.
2 tbsp. butter.

Directions:
Beat pork chops with a mallet to tenderize.
Dust pork chops with seasoned flour (seasoned with salt, pepper, Tony's and cayenne).
Dip pork chops in egg with a splash of water (seasoned with salt, pepper, Tony's and cayenne).
Dip pork chops in bread crumbs (seasoned with salt, pepper, Tony's and cayenne).
Fry 3 - 4 minutes each side in a heady duty skillet on high heat.

Number Of Servings:
4 - 6
Preparation Time:
1 hour
Personal Notes:
A little spicy and can be served with fettuccine.

 

 

 

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