An all too easy appetiser, encompassing the tastiest of Mediterranean flavours.
4 pork loin chops, boneless
Sea salt and freshly ground pepper
1 egg, beaten
1/4 cup plain flour
1 cup Panko breadcrumbs
Vegetables oil for frying
Prepare the chops by making 3-4 slits on one end to prevent chops from curling when frying. Season chops with salt and pepper.
Spread flour on shallow dish. Beat egg in second shallow dish. Spread Panko breadcrumbs in third shallow dish.
Coat the pork with the flour thoroughly, dip in beaten eggs and then coat with the breadcrumbs, pressing gently to adhere.
Heat the oil in a skillet or wok over medium high heat. Fry the breaded pork chops until browned and cooked. Drain on paper towel-lined plate.
Serve with steamed rice and tonkatsu sauce, if desired.
Photo Credits: Dwight Co