- 2 porkchops
- 1 egg
- salt and pepper
- 1/3 cup parmesan, grated
- 1/2 cup panko
- olive oil
- lemon
- Whisk the egg and set it aside. Put the panko in a separate dish.
- Rinse the porkchops and then season them generously with salt and pepper.
- Coat in the parmesan.
- Dip them in the egg.
- Dredge them in panko.
- Heat some olive oil in a skillet on medium high heat.
- Cook for about 5 minutes per side. Serve with a squeeze of lemon juice.