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1. On a large piece of wax paper, combine the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. On a plate, spread out the breadcrumbs.
3. Beat the eggs in a shallow dish.
4. Sprinkle both sides of the pork chops with the remaining salt and pepper.
5. Put 2 medium sized skillets over medium-high heat and add 1/2 cup of oil to each.
6. Dredge the pork chops in the egg, then coat with the breadcrumbs.
7. Place 2 of the pork chops in each pan then reduce the heat.
8. Cook the chops for 4 minutes on each side or until golden brown and cooked through.
9. Remove the chops to a paper towel to drain.
10. Combine the radicchio, lettuce, cheese and vinaigrette in a bowl and toss to combine.
11. Serve the chops topped with the salad.
12. Enjoy.
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