Currently cooking from The Best Simple Recipes from America’s Test Kitchen
Bryan’s been craving fried chicken for, oh, forever. This isn’t fried chicken, but it is crunchy. And moist. And simple, simple, simple.
(I fell a bit like a broken record when talking about the recipes from this book. Everything is good. And simple. And fast. I need some new adjectives.)
So, Parmesan Pork Cutlets. You take thin-cut boneless pork chops, dredge then in flour, beaten egg and panko breadcrumbs and grated Parmesan. Next, you saute the meat for a few minutes in olive oil, until both sides are crunchy brown. Then eating commences.
Do I need to say anything more?