Season the pork
cutlets with salt and pepper on both sides and allow to rest. Preheat
oven to 170 degrees C.
Beat the eggs in a small bowl
with the milk. In another bowl, mix the grated Parmesan cheese, dried
parsley and seasoned bread crumbs together.
In a thick bottom skillet, place
3 tablespoons vegetable oil over medium high heat.
When oil starts to sizzle, dip
each pork chop into the egg mixture, then into the bread crumbs mixture.
Shake off any excess bread crumbs. Place pork chop in skillet and fry
both sides to a light golden brown colour (about five minutes). Repeat
with the remaining pork chops. Place on a grill/tray combination and
allow excess oil to drain. Place grill/tray in oven and allow to cook
for 30 minutes. Check at intervals so that you don't allow the breaded
pork chops to burn.
Remove from oven when cooked to
your preference and enjoy, with cauliflower in white sauce.
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