Chuletas de cerdo con costra de parmesano

Ingredientes

• 4 large pork chops (excess fat and rind removed)
• 1/4 cup / 30 grams cornflour / cornstarch
• 1 small egg (lightly beaten)
• 1 cup Panko breadcrumbs
• 1/4 cup / 25 grams grated parmesan cheese
• Salt to taste
• Sunflower oil (for shallow frying)

Preparación

1. 1

   Prepare three dishes, one containing cornflour, one with lightly beaten egg and a third with a mixture of breadcrumbs and parmesan cheese.

2. 2

   Sprinkle the chops lightly with salt, then dip each one first in cornflour, then in lightly beaten egg, and finally in the breadcrumb/cheese mixture. Press the breadcrumbs firmly onto the chop then transfer the coated chop to a large plate.

3. 3

   Cover the chops with plastic wrap and place them into the refrigerator for 20 minutes.

4. 4

   Pour enough sunflower oil into a frying pan to cover the bottom of the pan. Heat the oil, then add the chops. The oil should be hot enough for the chops to sizzle when they are added.

5. 5

   Fry the chops for 3 to 4 minutes per side until the breadcrumbs are golden and the chops are cooked through. A digital probe thermometer should register 63°C/145°F when they are done.

6. 6

   Serve these pork chops with a potato dish, and a selection of vegetables.