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Chef Kurt’s Ramen Crusted Pork Steak

Ramen Crusted Pork Steak, photo courtesy of MSU Corporate Chef Kurt Kwiatkowski

Chef Kurt’s Ramen Crusted Pork Steak

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4-5 boneless pork chops
2 t. sea salt
1 t. black pepper
½ c. flour
½ c. buttermilk (use whole milk if you don’t have buttermilk)

2 T. water

1 egg

1 package of dried ramen noodles (pounded until crumbled but not pulverized)
¼ c. breadcrumbs
3 T. canola oil
1 T. fresh parsley

Place a pork chop between two sheets of plastic wrap and pound fi8rmly with a mallet until they are about ½-¾” thick. Repeat with other pieces of pork.
Set up breading station with the flour on a plate; the buttermilk, water and egg mixed together in a bowl, followed by the ramen noodles and bread crumbs combo on a plate.
Season the pork with salt and pepper then coat both sides of pork with flour.  Dip chop into the egg mixture then lift it out of the egg mix with a fork, allowing the excess to drip off before transferring to the ramen-bread crumb crumble. Press coating firmly on to the pork and transfer to a plate. Repeat for all pieces of pork.
Preheat your oven to 300 degree.
In a cast iron skillet or non-stick pan heat the oil over medium heat. Cook the pork pieces on each side for about 2 minutes or until a nice golden brown. Transfer to a baking sheet and put into the oven and bake for about 7=10 minutes.
Remove from the oven and serve with fresh chopped parsley over the top.

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