Remove the fat around the edge of the chop (should be room temp for about 30-40’min)

Cover one piece with cling film and sprinkle with a little cold water then using the flat side of a meat hammer hit the meat until around 0.5cm thick - room temp or it’s really difficult.

Repeat with the 2 piece and then add a little salt

Heat 1 pierce of butter and half the oil in a large frying pan. Then put the first piece of pork in the egg wash turn over to cover both sides then into the breadcrumbs and flip again to cover both sides. I like to press down a little to get a good coating. Then pick up with some tongs and place gently into the pan away from you.

Cook for about 1 - 1.5 mins until it is golden brown then turn over to cook 2nd side - again until golden brown. Flip one more time onto first side for about 1 min make sure cooked all the way through then put onto a warmed serving plate. Repeat with 2nd piece of meat.

Serve immediately with some lemon wedges (I also make a light mushroom sauce)
AMAZING 😻