Ingredients
4 (1/4-pound) boneless pork chops
1/3 c. all-purpose flour
2 eggs
1/4 tsp. garlic powder
1 1/2 tsp. kosher salt
2 c. panko bread crumbs
Canola or vegetable oil, for frying
Lemon wedges, for serving
Preparation
Step 1Line a cutting board with plastic wrap and place 1 pork chop on top. Cover with another piece of plastic wrap. Pound the meat with a meat mallet or rolling pin, until 1/4" to 1/8" thick. Transfer the meat to a plate, and repeat with the remaining pork chops, reusing the plastic wrap if possible.Step 2Take out 3 shallow bowls or baking dishes. Place the flour in 1 dish; the egg, garlic powder, and salt in another; and the panko in the last dish. Beat the egg with a fork until well combined.Step 3In a large, high-sided skillet over medium-high heat, heat about ¼" of vegetable oil.Step 4Meanwhile, working with 1 cutlet at a time, coat the pork in flour, then in egg, and finally in the panko. Use your fingers to press the cutlet into the breadcrumbs.Step 5Once the oil is shimmering, transfer 1 cutlet into the hot oil and fry for about 2 minutes on each side until golden brown. Reduce the heat if the cutlets are browning too quickly or unevenly. Transfer the cutlet to a plate lined with paper towels. Adding more oil as necessary, continuing frying all the cutlets.Step 6Serve with lemon wedges.
