4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or panko
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme minced
Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Place on paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and thyme before serving.
Crispy Brussels Sprouts
If you do not like the sprouts caramelized and crispy, cook for 10 minutes less.
2 tablespoons olive oil
2 pounds Brussel sprouts, washed and trim bottoms, cut in half
Salt and pepper to season
5 cloves garlic finely chopped
1/4 cup fresh shredded or grated parmesan cheese
Combine all the ingredients in a mixing bowl.
Spread evenly in a single layer on a large baking sheet (I cover mine with foil for easy clean-up).
Roast in the oven at 400 degrees for 30 minutes until browned and caramelized. Finish with a grinding of course sea salt.
2 large Roma tomatoes, cut in half
1/2 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 garlic clove, minced
3 tablespoons fresh basil, roughly chopped
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
Preheat the oven to 400 degrees F. In a small bowl combine the oil and garlic. Season with salt and pepper. Place the omato in a small pan, brush with the oil mixture, and sprinkle an even amount of cheese on each tomato slice. Bake for 8-10 minutes or until cheese is melted. Top with chopped basil and serve warm.