Romano Pork Chops

4 boneless pork, loin, chops 

½ cup grated Romano or Pecorino cheese 

½ cup dry breadcrumbs 

2 teaspoons Cajun seasoning 

1 teaspoon grated lemon rind 

¼ cup all purpose flour 

2 eggs 

2 tablespoons vegetable oil 

Lemon wedges 

 1) Trim fat from chops. One at a time, place chops between waxed paper and pound with mallet to about ¼ inch thickness. On plate, mix together cheese, breadcrumbs, Cajun seasoning and lemon rind. Spread flour on another plate. In shallow bowl, lightly beat eggs. Coat each chop in flour, shaking off excess. Dip into egg then into crumb mixture to coat both sides. 

 2) In a large skillet, heat oil over medium-high heat; fry chops, in 2 batches and turning once, until golden brown, about 6 minutes. Garnish with lemon wedges.