Pork Milanese

1/3 c. all-purpose flour for dredging

2 large eggs, beaten to blend

1 1/4 cups plain dried bread crumbs

2/3 cup grated parmesan cheese

4 tsp dried basil

3 tsp dried thyme

4 8 oz center cut pork loin chops

1 tsp salt

1 tsp black pepper

2 tbs butter

1/3 cup vegetable oil

1 lemon cut into wedges

Place the flour in a wide shallow bowl. Place the eggs in another wide shallow bowl. Mix the bread crumbs, parmesan cheese, basil and thyme in a third wide shallow bowl. ( I just use my kitchen plates...that works fine)

Using a meat mallet, pound the pork chops on the work surface until the are 1/4 inch thick. Sprinkle the pork chops with 1 tsp each of salt and pepper. Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off. Finally, coat the pork chops with the bread crumb mixture, pressing gently to adhere. Set the pork chops in a single layer on a baking sheet. (The pork chops can be prepared up to this point 4 hours ahead, cover and refrigerate)

Preheat the oven to 150* Line a baking sheet with a rack. In a large, heavy saute pan with high sides, melt the butter and oil over medium heat until hot. Carefully place 2 pork chops in the mixture and cook until light golden brown, about 3 minutes per side. Transfer the chops to the baking sheet and sprinkle with more salt to taste. Keep the cooked chops warm in the oven. Repeat with the remaining 2 chops.

Serve with lemon wedges.