3 tablespoons vegetable oil
1 ½ cups dry breadcrumbs (seasoned or plain is ok)
salt & pepper
2/3 cup all-purpose flour
2 large eggs, lightly whisked
1 1/4 to 1 ½ lb boneless rib end pork roast
½ lemon, cut into 4 wedges
- Heat the oil in a skillet over medium heat and add the breadcrumbs, stirring for about five minutes, until the crumbs are lightly toasted. Alternatively the breadcrumbs can be tossed with the oil and spread on a baking tray, toasting in a 350 °f (180 °c) oven for about 20 minutes, stirring often. Transfer these to a flat dish and season lightly.
- Place the flour in another flat dish and season lightly, and do the same with the egg mixture. Preheat the oven to 400 °f (200 °c). Line a baking tray with foil and place a metal rack on top of the tray.
- Cut the pork into eight slices. Place a pork slice into a large re-sealable bag that has been split open and flatten it out using a mallet or the bottom of a pot until the portion is about ½-inch (12 mm) thick. Repeat with the remaining portions.
- Dip each of the pork cutlets first into the flour, shake off the excess, then into the egg and finally into the breadcrumbs. Set the breaded cutlets onto the rack and bake for 15 to 18 minutes, until golden brown and crispy, and the juices run clear.