SWISS BREADED PORK CHOPS WITH APPLESAUCE (for four)
8 pork chops, cut thin (about ¼ inch)
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
3 eggs, beaten
1 tablespoon water
1 teaspoon prepared mustard
1 cup fine bread crumbs
4 tablespoons butter or oil
chunky cinnamon applesauce, to accompany
- Trim the pork chops of any fat and pound them lightly between sheets of waxed paper. Dust them with flour and sprinkle salt and pepper over them. In a mixing bowl, combine eggs with the water and mustard. Dip each chop into the egg and then into the bread crumbs.
- Melt the butter or oil (butter will burn more easily than oil, so if you use butter, make sure that your skillet is not too hot) in a large skillet and saute the chops over medium heat until golden brown on both sides, about 8 minutes total.
adapted from Albert Stockli, Splendid Fare