Non-fried version of Japanese 'deep-fried' pork cutlet

Ingredients ?

One box of pork chops 5 slices

100g of breadcrumbs

1 small plate of flour

1 tsp of olive oil

2 eggs

a pinch of salt

a pinch of freshly ground pepper

Non-fried version of the Japanese 'deep-fried' pork chops How to make it ?

Breadcrumbs need to be added to olive oil and fried in a pan over medium-low heat, frying to a golden brown color is enough, pour out to cool and set aside!

Before you get down to preparing the meat, do not forget to preheat the oven at 200 degrees in advance (`?)

The meat I used pork chops directly, it is very convenient, the key thickness is just right! The meat chops slightly with kitchen paper to absorb the blood, cut off the edge of the bone, put on the board, first with a knife in the front of a few cuts, do not cut through, and then with the back of the knife to knock the meat chops, to give the meat relaxation.

Spread freshly ground pepper and a pinch of salt on the loosened cutlets!

Dredge both sides in flour, coat well, then pick up and shake.

Cover both sides with egg wash.

Cover with breadcrumbs. Make sure you coat them well.

Place all the breadcrumbs on a baking sheet! The oven should be preheated by now.

Bake at 200 degrees for 15-20 minutes! During this time you can observe the crumbs, if the color is too dark, the time is almost ready, I baked this for 18 minutes, just the right texture! Not dry at all!