8 - 10 thin sliced boneless pork chops or cutlets
Salt and pepper
2 eggs
1/4 c milk
2 cups panko bread crumbs
1/2 c pecorino or Parmesan
2 tablespoons dried parsley flakes
Olive oil for frying
Pepper gravy or purchased packet made according to package directions
1/4 c butter
1/4 c flour
2 teaspoons cracked black pepper
2 cups milk salt to taste
Salt and pepper the pork. Whisk the eggs and milk in a bowl. In another shallow dish or pan mix the breadcrumbs, cheese and parsley. Dredge each pork chop in the egg then breadcrumbs to coat completely. Heat the olive oil in a large skillet and when very hot start frying the pork. Fry on each side until golden and set aside and keep warm.
In another shallow dish medium saucepan or skillet melt the butter and add the flour and black pepper. Whisk to make a roux and slowly add the milk. Stir frequently until thickened and season with salt. Pour gravy over the pork and serve immediately.
