Chicken-Fried Pork

• 2 large eggs
• 1 tablespoons whole milk
• 1 cup all-purpose flour
• 2 cups panko (2 1/2 ounces)
• Four 6-ounce boneless pork loin chops, pounded 1/3 inch thick
• Kosher salt
• Pepper
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Lemon wedges, for serving

1. Preheat the oven to 300.
2. In a shallow bowl, beat the eggs with the milk.
3. Put the flour and panko into 2 separate shallow bowls.
4. Season the pork with salt and pepper; dredge in the flour, then dip in the eggs and coat with the panko, pressing lightly to help it adhere.
5. Set a rack on a baking sheet.
6. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
7. Add 2 pieces of pork and cook over moderately high heat until golden, about 2 minutes.
8. Flip the pork, add another tablespoon of butter to the skillet and cook until the pork is golden brown and cooked through, about 3 minutes.
9. Transfer to the rack and keep warm in the oven.
10. Wipe out the skillet and repeat to fry the remaining 2 pork chops.
11. Transfer the chops to plates and serve with lemon wedges.

eggs, milk, flour, pork loin chops, kosher salt, pepper, unsalted butter, extravirgin olive oil, lemon wedges

Taken from www.foodandwine.com/recipes/chicken-fried-pork (may not work)