1 cup flour
1 cup cornstarch
2 teaspoons Lawry’s Seasoned Salt
1 teaspoon ground black pepper
2 eggs well beaten
3 tablespoons milk
1 cup Chicken in a Biskit crackers crushed
1 cup panko bread crumbs
3 boneless pork loin chops approximately 1.25 lbs.
Salt or Lawry’s Seasoned Salt
6 large buns buttered, toasted
On a large plate add flour, cornstarch, Lawry’s and pepper, if using and gently mix together. On a separate plate add crushed crackers and panko crumbs and gently mix together. In a large mixing bowl add beaten eggs and milk and whisk together. Butterfly each pork chop, this means cut them vertically. And pound each thin one thin, by placing them in a Ziploc bag and pound with a meat mallet or rolling pin until they are ¼ inch thick. Coat each pork chop. Dredge in the seasoned flour on both sides and shake off excess. Then dip into the egg mixture to coat both sides evenly. Transfer back to the flour, repeat and then add back into the egg mixture. After you have dipped into the egg mixture for the second time, dredge into the cracker/panko bread crumb mixture, press into the mixture to both sides to coat evenly. In a large, heavy-bottomed skillet add oil and heat oil to 350 degrees. Fry the breaded pork chops until a golden brown on both sides, about 3 minutes per side. *Note: The pork is cooked once the internal temperature reaches 145 degrees on an instant-read thermometer. Transfer to a cooling rack or a paper towel lined plate and sprinkle with seasoned salt or salt, if desired. Repeat with remaining pork chops. Butter and toast buns. Assemble sandwiches and serve.