Cotoletta di maiale alla tedesca

Ingredienti

• 4 thin-cut boneless pork chops
• 1 large egg
• 1/4 cup milk
• 1/2 cup flour
• 3/4 cup seasoned bread crumbs
• 2 tablespoons vegetable oil (divided)
• 2 tablespoons butter (divided)
• Lemon wedges for serving

Preparazione

1. 1

   Working one piece at a time, place a pork chop inside a large zipper-close plastic freezer bag and place it on a solid surface. Partially close the bag, but not all the way. Then, use a handy mallet to pound the meat until it is 1/4" thick.

2. 2

   Place three shallow dishes out on the counter. In the first, place the flour. In the second, beat the egg with a fork then stir in the milk. In the third, the seasoned bread crumbs. Working one pork chop at a time, dredge the meat in the flour, then dunk in the egg mixture, and coat with the bread crumbs. Place the coated pork on a large plate or sheet pan. Once all the meat is coated, transfer the pork to the fridge to rest for 10 minutes.

3. 3

   Meanwhile, preheat a large pan over medium-high heat. Once the pan is hot, add a tablespoon of oil and a tablespoon of butter. Once the fat is melted and bubbly, add two pieces of pork and cook until golden brown, about 2-3 minutes per side and insure it has an internal temperature of 145°F (63°C). Transfer to a paper-towel-lined plate and allow it to rest for 3 minutes.

4. 4

   Begin by adding another tablespoon each of butter and oil to the pan, then fry the remaining two pieces of pork.

5. 5

   Serve hot, garnished with lemon wedges for squeezing.