6-8 boneless pork chops, thin-cut or pounded to about ½ inch thick
⅔ cup vegetable oil
4 tbsp butter
SPICY DIJON MAYO SAUCE (not pictured)
⅔ cup mayo
2 tsp spicy brown mustard
1 tsp hot sauce
½ tsp cayenne pepper (you can skip the extra cayenne if you don't like it too hot)
Combine bread crumbs, parmesan, basil and thyme in a shallow mixing bowl.
Beat eggs in a small bowl and flour into another.
Dredge pork chops through the flour, then egg (letting excess drip off), and then through the bread crumb mixture.
Place on baking sheet, cover in plastic wrap and refrigerate chops for at least 1 hour.
Preheat oven to lowest heat setting (mine is 150).
In large skillet melt half the butter in half the oil. Fry 4 chops for about 3 minutes on each side. When cooked, place on clean baking sheet and put in the oven to keep warm. Heat remaining oil and butter and fry remaining pork chops.
You can use 2 cups bread crumbs from a can but I recently discovered how to make them fresh and I definitely love it that way. Do not leave the bread out to go stale, just under-toast about 4 slices of whole wheat bread before using to dry it out. Wait until they're no longer warm and put them in the food processor and pulse until it makes very fine crumbs.
Recipe by Modern Martha at http://modernmartha.com/2010/08/pork-milanese-with-spicy-dijon-mayo-sauce/