Breaded Pork Chops (Or Chicken) and Spring Vegetable Pilaf

• 4 pork chops, about 1/2-inch thick or
• 4 boneless skinless chicken breasts
• salt and pepper
• flour, for dredging
• 2 large egg whites, slightly beaten
• 12 cup fine breadcrumbs
• 12 cup grated parmesan cheese
• 12 cup panko breadcrumbs
• 1 teaspoon ground fennel or 1 teaspoon fennel pollen
• 1 teaspoon crushed red pepper flakes (optimal)
• 2 tablespoons chopped flat leaf parsley
• 2 garlic cloves, very finely chopped
• 1 lemon, zest of
• oil, for shallow frying
• 3 tablespoons butter
• 12 cup linguine, broken into 1-inch pieces
• 1 cup enriched long-grain white rice
• 2 cups chicken stock
• 1 cup blanched thin green beans or 1 cup asparagus, sliced into 1-inch pieces on angle
• 12 cup shelled peas or 12 cup defrosted peas
• 3 -4 scallions or 3 -4 spring onions, thinly sliced
• lemon wedge, for serving

1. Pound chops a bit to tenderize; season liberally with salt and pepper.
2. Coat in flour, egg, and breadcrumbs combined with cheese, herbs and lemon zest.
3. Shallow fry in oil over medium to medium-high heat until deeply golden brown and cooked through.
4. Keep warm in a low oven on a baking rack set on a baking sheet.
5. Meanwhile, melt butter in saucepot, add pasta and toast to deeply golden.
6. Add rice, stir in stock and bring to boil.
7. Reduce heat to low, cover and cook 15 minutes.
8. Add vegetables, stir, season with salt and pepper and cook 3 minutes more.
9. Fluff with a fork and serve alongside chops and lemon wedges.

pork chops, chicken breasts, salt, flour, egg whites, breadcrumbs, parmesan cheese, breadcrumbs, ground fennel, red pepper, flat leaf parsley, garlic, lemon, oil, butter, linguine, white rice, chicken stock, blanched thin, peas, lemon

Taken from www.food.com/recipe/breaded-pork-chops-or-chicken-and-spring-vegetable-pilaf-478615 (may not work)