Ingredients

* 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

Directions

1. Place one pork chop between two sheets of waxed paper and pound to 1/8-inch thickness. Repeat with all chops.

2. Bring a large pot of lightly salted water to boiling. Season pork chops on both sides with salt and pepper. Spread flour on a dinner plate. Place egg mixture in a shallow dish or pie plate. Place bread crumbs on a third plate.

3. 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.

4. 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.

5. Drain noodles; place on platter with cutlets and sprinkle with parsely. Serve immediately.