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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using a thick pork chop, cut through the thick part to make two. | 2. You want your pork chop to be no more than a half inch thick, and thinner if possible. | 3. Use a piece of plastic wrap to surround the pork. | 4. Place it on a board and place the board on a sturdy surface. | 5. Use a board you don't mind being marked as it might be by the hammer. | 6. Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch). | 7. It should have at least doubled in area. | 8. Beat the egg and spices to create an egg wash. | 9. Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it. | 10. Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs. | 11. Set aside. | 12. When the meat is all coated, heat a skillet with some butter/margarine. | 13. Fry each piece of meat until golden brown on both sides and cooked through. | 14. Because the meat is thin this should take no more than about three to four minutes on a side. | 15. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	1	boneless	boneless	-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
egg	1			71.5	0.36	6.28	4.755
saltine cracker	15		crushed	4389.0	777.525	99.33	90.72

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.