Romano Pork Chops

Directions

1. 1
   Trim fat from chops.
2. 2
   One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
3. 3
   On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
4. 4
   Spread flour on another plate.
5. 5
   In shallow bowl, lightly beat eggs.
6. 6
   Coat each chop in flour, shaking off excess.
7. 7
   Dip into egg, then into crumb mixture to coat both sides.
8. 8
   In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
9. 9
   Garnish with lemon wedges.