*Pork Chops Romano*
Serves 4

Crunchy, spicy and delicious, these are real family peasing pork chops.  Really quick to make as well!  You can easily cut the recipe in half if there are only two of you (as I did) or you can double it to make more!

4 boneless pork loin chops or steaks
1 cup grated parmesan Reggiano Cheese
1/2 cup fine dried bread crumbs
2 tsp Cajun seasoning
1 tsp finely grated fresh lemon zest
1/4 cup flour
2 eggs, beaten
2 TBS vegetable oil for frying
Lemon Wedges for serving

Take your pork chops and trim all the fat away from the edges.  One at a time, place them into a large plastic baggie and pound them with a mallet or the edge of your rolling pin until they are about 1/4 inch thick, being very careful not to tear the meat.

Take three shallow bowls.  In one put the flour, in the next beat together the eggs, then in the third, mix together the cheese, bread crumbs, Cajun seasoning and the lemon zest.

Coat each pork chop in the flour, patting it in and shaking off any excess.  Then dip it into the beaten eggs, again letting the excess drip off.  Finally dip it into the crumb mixture, coating each side well and pressing the crumbs in to help them to adhere better.  Set aside on a plate until you have coated them all.

Place the oil in a large skillet and heat over medium heat until it shimmers.  Fry the chops in two batches, turning once, until golden brown on both sides, some 3 minutes perside.  Keep them warm in the oven until you have browned them all.  Serve hot with lemon wedges on the side for squeezing over top.