6 thin boneless center-cut pork chops (about 1-1/4 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
1 egg, beaten with 1/4 cup water
2/3 cup plain dry bread crumbs
1/2 package medium egg noddles
4 tablespoons unsalted butter
Chopped fresh parsley, to garnish
Place one pork chop between two sheets of waxed paper and pound to 1/8-inch thickness. Repeat with all chops.
Add noodles to boiling water and cook 7 minutes. Meanwhile, melt 2 tablespoons of the butter in a large nonstick skillet over medium
heat. Coat a pork chop with flour, dip in egg mixture, then coat with bread crumbs. Repeat with all chops.
Cook 3 pork chops in skillet for 2 minutes. Flip and cook an additional 1 to 2 minutes. Transfer to a platter; add remaining 2 tablespoons butter to skillet. Repeat cooking with remaining 3 chops.
Drain noodles; place on platter with cutlets and sprinkle with parsely. Serve immediately.
Per Serving: cal. (kcal) 412, Fat, total (g) 13, chol. (mg) 151, sat. fat (g) 6, carb. (g) 39, fiber (g) 1, pro. (g) 30, sodium (mg) 480, Percent Daily Values are based on a 2,000 calorie diet