Pork Scallopini

This recipe could be made with pork or chicken.

 

The original recipe used chicken, but I had pork on hand so decided to use that instead.

 

I had all the ingredients on hand and didn't have to spend any extra money.

 

 

 

 

4 boneless pork chops (you can use boneless chicken breast as well)

1 egg white

2 Tbs. water

1 1/2 cups bread crumbs

2 Tbs. fresh snipped parsley or 2 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, minced

2 Tbs. EVOO

Lemon

 

Place each pork chop or chicken breast between 2 pieces of plastic wrap.

 

Pound lightly with flat side of a meat mallet to 1/8-inch thickness.

 

Remove plastic wrap.

 

Whisk together egg white and water.

 

 

Combine bread crumbs, parsley, salt, pepper, and garlic.

 

 

Dip into egg white mixture, then coat with bread crumb mixture.

 

 

In a 12-inch skillet, cook pork or chicken, 1 or 2 at a time, in hot oil over medium-high heat for 2-3 minutes or until golden, turning once.

 

 

Drizzle lemon juice over chicken.

 

 

Mmmm...I served my pork with Spanish rice and green peas.