Ingredients

• 4 boneless pork chops (1 pound total), ½ inch thick - about 5 to 6 ounces each

• ¾ cup breadcrumbs or panko

• ½ cup flour

• 1 teaspoon salt

• ½ teaspoon garlic powder

• 1 teaspoon black pepper

• ½ teaspoon chili powder

• 1 large egg

• 3 tablespoons milk

• Canola oil for frying

• Lemon wedges, for serving

Steps

1. Remove any excess fat from the pork chops

2. Line a cutting board with plastic wrap, place a single layer of pork on the cutting board and cover with plastic wrap

3. Pound the pork with a meat mallet until ¼ inch thick

4. Set up 3 separate shallow bowls

   1. Combine the flour, salt, garlic powder, black pepper, and chili powder in one bowl

   2. Beat the egg and milk in another bowl

   3. Add the breadcrumbs in a third bowl

5. Coat the pounded pork cutlets in the flour mixture, the egg mixture, and then the breadcrumbs, making sure all sides and edges are covered

6. After all the cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan

7. Once the oil is hot, about 330 degrees Fahrenheit, add the breaded cutlets and saute 3 to 4 minutes per side

8. Remove cooked pork and briefly transfer to a paper towel lined plate

9. Serve immediately with fresh lemon

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