The Chef: Victor Santos
The Restaurant: Tin Tin, Miami
The Dish: Crispy Pork Chop<\/p>\n
Ingredients:<\/p>\n
Oil for frying4 boneless pork chops, \u00bd\u201d thick, trimmed\u00bc cup all-purpose floursalt and pepper1 tsp garlic powder1 tsp paprika2 large eggs1 cup Panko Breadcrumbs<\/p>\n
Method of Preparation:<\/p>\n
Add enough oil to cover the bottom of a 10\u2033 or 12\u2033 heavy bottom pan and heat to medium-high heat.Trim the pork chops of any fat and then place between two sheets of parchment paper. Use a heavy rolling pin or meat tenderizer to pound pork chops to about \u00bc\u201d thickness. Season both sides with salt and pepper.In a shallow pan add flour. In another pan whisk together the eggs. In a third pan mix together the Panko Breadcrumbs, garlic powder and paprika.One at a time, dip the pork chop in the flour, coating on all sides, then shake off any excess. Then dip the pork chop in the eggs, flipping over to coat both sides. Finally, transfer the pork chop to the breadcrumbs and coat evenly on both sides.Place the coated pork chops in the pan with hot oil and cook about 3 to 5 minutes per side, until golden brown and cooked through (140 degrees F).<\/p>\n
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