- 1 of 3 Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8 inch thick. Sprinkle both sides with salt.
- 2 of 3 Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
- 3 of 3 Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 110 mg chol., 16 g Fat, total, 9 g carb., 28 g pro., 294 kcal cal., 0 g sat. fat, 283 mg sodium