8 boneless center cut loin pork chops 1/2 inch thick*
6 ounces Panko bread crumbs (is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods)
4 tablespoons whole grain Mustard (can use yellow prepared mustard as well)
1 large egg
1/2 cup milk
1/2 cup all purpose flour
1 teaspoon sweet paprika
1/2 -1 cup cooking oil
Kosher salt and fresh ground pepper to taste
*If you prefer, you could substitute chicken cutlets for the pork. Just be sure to pound it to a thickness of 1/2 inch between 2 sheets of wax paper to assure even cooking.
Whisk or sift together the paprika and flour; set aside. Whisk together the mustard, egg and milk in a separate dish; set aside next to the flour mixture. Place the Panko crumbs in a third dish; set aside next to the egg mixture.
Season both sides of the pork chops with the salt and pepper. Using tongs to prevent "goo fingers", dip chops one at a time in the flour, then egg, then panko, thoroughly covering all sides of the chops with each layer of the crust. (I just dive in without the tongs and "goo" my fingers up to dip and coat the chops well).
Set each chop on a piece of wax paper or plate in a single layer to dry out a bit.
Heat just enough oil to coat the bottom of a skillet over medium heat, plus another glug for good measure. (about 1/3 to 1/2 cup for a 10-inch skillet). When oil is hot enough (you can drop a piece of that goo that stuck to your tongs or fingers in it, and it will sizzle and start to turn brown), place a few if your breaded chops into the oil for m1-2 minutes or so per side until the crust turns a nice golden brown. Add more oil to the pan and let it heat a bit before next batch. If your chops are thicker than 1/2 inch, you'll want to place them on a baking sheet (after browning both sides) and place them into a 350 degree oven for 5 minutes or so to make sure they are cooked through.
Serve with a salad and a baked potato for a truly wonderful and satisfying dinner.
The Old Guy