The other white meat.  Lean.  Tasty.  But we were getting tired of BBQ chops or frying the pork chops.  Then I came across this recipe from Donna Hay.


These are NOT chops but they are pork.  I had several pieces of deboned pork in the freezer so I used those instead.  Worked just as well and no bones.

The pork chops are flattened, dredged in flour, “egged” and pressed into bread crumbs mixed with Parmesan and thyme.

These were super crunchy and delicious. Since they were flattened it only took about 10 minutes to bake them.  The pork recipe also includes a cabbage slaw recipe but I was out of cabbage.  Next time….

The recipe is from Donna’s Website – Crunchy pork cutlet.

Join us at Wednesdays with Donna Hay.  The themes are on our website – WWDH