Ingredients:

• 1.2 lb boneless pork loin chops 5 oz each

• TT Salt and pepper

• 3/4 cup flour

• 2 eggs

• 1/2 cup water

• 1 lbs breadcrumbs (Use stale bread and place in a food processor)

• 3/4 olive oil (for frying)

• 1/4 cup butter (for frying)

Directions:

Place the pork of choice on a work surface and cover with a sheet of baking paper or cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3" thick (don't pound too thin, hard to handle / might tear).

Sprinkle both sides of meat with salt and pepper.

Place flour in one dish, breadcrumbs in another (or use a large tray for both like I did, see photos), and whisk eggs with the water in a bowl.

Coat pork in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs, and turn, pressing to adhere, then transfer to plate. Repeat.

Heat 1.5cm / 3/5" oil and butter in a heavy based deep skillet over medium high heat.

Dip the end of a Milanese in to check if the oil is hot enough - it should sizzle straight away.

Carefully place 2 Milanese in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.

Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining Milanese.