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Double-Dip Pork Chops

8 Pork chops (With or without bones)
2 Eggs, beaten
1/4 c Milk
4 c (maybe) seasoned breadcrumbs (Italian is best)
1 c (about) parmesan cheese, grated

Dredge the chops in flour to cover. Combine eggs and milk. Combine crumbs and cheese. Dip chops in milk and dredge in crumbs to cover. Return to milk and again to crumbs. Set aside to dry on wax paper in the fridge for about a half hour. Saute over medium heat in a bit of butter until golden on both sides.

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