EatFeed — Your Private Kitchen Dashboard

1

Step 1

Whisk egg and milk in a shallow dish. Combine breadcrumbs and parmesan in another shallow dish and season.

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Step 2

Working with 1 pork chop at a time, coat in egg mixture, allowing excess to drip off. Then place pork chop in breadcrumb mixture, turning to coat, and shake off excess. Set aside and repeat with remaining pork chops, egg mixture and breadcrumbs.

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Step 3

Heat 1/3 cup oil in a large frying pan over medium-high heat. Cook pork for 4-5 minutes on each side, or until cooked through and golden. Transfer to a tray lined with paper towels. Remove excess oil from pan, wipe clean and return to medium heat. Add butter and olives, and stir for 1-2 minutes or until butter melts.

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Step 4

Cut lemon in half. Juice one half and cut remaining half into 4 wedges. Place cabbage, radish, peas and two-thirds of the mint in a large bowl. Add remaining oil and lemon juice, and toss to coat. Place cabbage salad on plates. Top with pork. Drizzle with olive butter. Sprinkle with remaining mint and serve with lemon wedges.

Panko pork chops with olive butter

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