2 butterfly pork chops
Bread crumbs
1-2 eggs
1/2 c. flour (approximately)

Place each chop into a large plastic bag and pound until paper thin. Sprinkle flattened chop in each side with salt and pepper. Roll in flour, then egg, then bread crumbs. Fry in medium oil on low to medium heat. Cook on each side until golden brown. Top with Bernaise Sauce, if desired. Note: This dish serves well with French fries or noodles.