6 (150-gram) pieces pork chops, sliced 1/2-inch thick
1/2 tsp salt
1/4 tsp black pepper
1/2 cup finely grated Parmesan cheese
1 egg, beaten
1 Tbsp water
1 cup fresh breadcrumbs (see tip below)
1/4 tsp dried basil
A pinch of dried oregano
Oil for frying
Mashed potatoes and stir-fried beans, to serve
* Season pork chops with salt and pepper. Place Parmesan cheese in a shallow bowl. In a separate bowl, beat eggs and water together. On another plate, combine breadcrumbs and herbs.
* Working on one pork chop at a time, dredge each piece in cheese. Dip in egg and water mixture, ensuring all sides are coated and letting excess liquid drip back in the bowl. Next, dredge both sides in breadcrumbs.
* Place on a tray and chill for at least 30 minutes or up to 3 hours before frying in oil to keep the coating firm.
* When ready to serve or fry, heat oil over medium-high heat. Working in batches, add chops and cook, turning once, until well browned on both sides and thoroughly cooked in the middle. Monitor the heat, lowering it when needed, as it may burn the crust on the outside and leave the meat inside still raw.
* Place on top of a wire rack to drain excess oil and blot dry with paper towels. Serve with mashed potatoes and beans, if desired.
* To make homemade, fresh breadcrumbs: First, use day-old bread. Warm the slices in an oven until toasted, remove sides, and pulse in a food processor to form crumbs. You can also use leftover melba toast. If unavailable, use japanese breadcrumbs or panko instead. (Yummy/Sharlene Tan/Photo: Patrick Martires)