Côtelette de porc panée à la country

Ingrédients

• 2 lbs pork chops (about 4 to 5 pieces)
• 1 1/2 tablespoons seasoned salt (or table salt)
• 3/4 cup Panko breadcrumbs (or ordinary bread crumbs)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 piece raw eggs
• 1/2 teaspoon ground black pepper
• 1 teaspoon beef broth powder
• 1 1/2 cups cooking oil

Préparation

1. 1

   Clean the pork chops and pat dry using paper towels.

2. 2

   Rub seasoned salt around each chop and place inside the fridge. Allow to sit for at least 3 hours.

3. 3

   Beat the egg and whisk-in salt and pepper. Set Aside.

4. 4

   Combine the Panko bread crumbs, all-purpose flour, and beef broth powder in a small freezer bag or deep container and mix well to distribute the ingredients. Set Aside.

5. 5

   Heat frying pan and pour-in cooking oil.

6. 6

   Dip each chop in the egg mixture making sure that all the areas are covered then dredge in flour-bread crumbs mixture.

7. 7

   When the oil is hot enough, pan-fry the pork chops in medium heat. Cook each side until the color turns golden brown (about 5 to 7 minutes depending on the thickness of the cut).

8. 8

   Turn off the heat and transfer the cooked pork chops in a plate lined with paper towel.

9. 9

   Serve with steamed vegetables and rice or mashed potatoes.

10. 10

    Share and enjoy!