Crispy Parmesan Breaded Pork ChopsYUMMLY
These moist, juicy, and beautifully browned pork chops taste just like what you might get at an Italian restaurant. As a bonus, you can use the versatile breading mixture to coat almost anything in savory, cheesy breadcrumbs. The crumb mixture makes enough to bread 2 pounds of ½-inch-thick boneless pork chops or skinless chicken breasts, fish fillets (about 1 inch thick), or shrimp. The quantities also work for a pair of 14-ounce containers of extra-firm tofu or 2 large eggplants, cut into ½-inch slices. Add one or more of the suggested seasonings, or just leave it deliciously Parm-y — it’s your choice! The recipe is a Yummly original created by Debbie Koenig.
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 tsp. salt (divided)
- 2 1/2 cups panko breadcrumbs (or regular dried, unseasoned breadcrumbs)
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. dried oregano (optional)
- 1 Tbsp. dried parsley (optional)
- 1 dried basil (optional)
- 1 tsp. garlic powder (optional)
- 2 lb. boneless pork chops (½ inch thick; or see the recipe description for other options)
- extra-virgin olive oil (about 1 1/4 cups, for frying)
- chopped fresh parsley (optional, for serving)
- marinara sauce (optional, warmed, for serving)
- Preheat oven to 200°F and set a sheet pan inside.
- Place flour in a wide, shallow bowl. In a second wide, shallow bowl, beat eggs well with 1/2 teaspoon salt. In a third wide, shallow bowl, combine breadcrumbs, Parmesan, remaining 1 teaspoon of salt, and any additional seasoning (oregano, dried parsley, basil, and garlic powder).
- Pat pork chops dry, then dredge 1 or 2 pieces at a time in flour with your left hand. Gently shake off any excess and transfer pieces to the egg mixture. Use your right hand to turn the pieces in egg, then let any extra drip back into the bowl and transfer pork to the crumbs. Use your left hand to press crumbs into both sides. Set coated pork chops on a plate. Repeat to coat remaining pork chops.
- Set a large regular or nonstick frying pan over medium-high heat. Add enough olive oil to cover the pan by ¼ inch. When it’s hot, pan-fry a few breaded pork pieces at a time until golden-brown, turning once, about 4 minutes total. As they’re done, transfer them to the sheet pan in the oven. Repeat to cook remaining pork chops, additional additional olive oil as needed.
- Transfer pork chops to a platter or plates. If you like, sprinkle them with fresh parsley anad serve with marinara sauce.
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|Calories540Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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