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| cooks 8 minutes. prep 10 minutes. 412 calories; 13g fat (6g sat.); 30g protein; 39g carbohydrate; 1g fiber; 480mg sodium; 151mg cholesterol | |||||
| Ingredients: | |||||
| 6 thin | boneless center-cut pork chops | ||||
| 1/2 tsp | salt | ||||
| 1/4 tsp | black pepper | ||||
| 1/3 cup | all-purpose four | ||||
| 1 | egg beaten with 1/4 cup water | ||||
| 2/3 cup | plain dry bread crumbs | ||||
| 1/2 package | medium egg noodles | ||||
| 4 TBSP | unsalted butter | ||||
| chopped fresh parsley | |||||
| Directions: | |||||
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Place one pork chop between two sheets of waxed paper and pound to 1/8 inch thickness. Repeat with all chops.
Bring large pot of lightly salted water to boiling. Season pork chops on both sides with salt and pepper. Spread flour on a dinner plate. Place egg mixture in a shallow dish or pie plate. Place bread crumbs on a third plate. Add noodles to boiling water and cook 7 minutes. Meanwhile, melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Coat a pork chop with flour, dip in egg mixture, then coat with bread crumbs. Repeat with all chops. Cook 3 pork chops in skillet for 2 minutes. Flip and cook an additional 1 to 2 minutes. Transfer to a platter; add remaining 2 tablespoons butter to skillet. Repeat cooking with remaining 3 chops. Drain noodles; place on platter with cutlets and sprinkle with parsley. Serve immediately |
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