Romano Pork Chops

1. 1

   Trim fat from chops.

2. 2

   One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).

3. 3

   On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.

4. 4

   Spread flour on another plate.

5. 5

   In shallow bowl, lightly beat eggs.

6. 6

   Coat each chop in flour, shaking off excess.

7. 7

   Dip into egg, then into crumb mixture to coat both sides.

8. 8

   In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.

9. 9

   Garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.