Pork Chops, Milan Style

• 8 thin slices boneless pork loin, about 1 1/4 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 egg, lightly beaten
• 3 tablespoons cold water
• 1 cup fine fresh bread crumbs
• 1/4 cup freshly grated Parmesan
• 4 tablespoons corn, peanut or vegetable oil, approximately
• Tomato sauce with peppers (see recipe)

1. Properly sliced pork will look like veal scaloppine.
2. Pound each slice lightly on a flat surface with a flat mallet.
3. Sprinkle on both sides with salt and pepper.
4. Put egg, water, salt and pepper in mixing bowl.
5. Beat well.
6. Combine bread crumbs and cheese in flat dish.
7. Blend well.
8. Dip pork slices in egg mixture to coat.
9. Dredge slices on both sides in crumb-and-cheese mixture.
10. Pat lightly with flat side of kitchen knife to help crumbs adhere.
11. Heat 2 tablespoons of oil in heavy skillet and add as much meat as possible in one layer.
12. When slices are golden brown on one side, about 3 minutes, cook on other side 2 to 3 minutes.
13. As pieces cook transfer to heated platter.
14. Add another tablespoon of oil to skillet and more slices in one layer.
15. Continue cooking, adding a little oil as necessary.
16. Serve slices with a little tomato sauce spooned over.

pork loin, salt, freshly ground pepper, egg, cold water, bread crumbs, freshly grated parmesan, corn, tomato sauce

Taken from cooking.nytimes.com/recipes/2380 (may not work)