PANKO CRUSTED PARMESAN PORK CHOPS
Just when you thought I made all the varieties of breaded pork chops here is a new one. This one is a fusion recipe and not in any one in particular. Well maybe the method can be attributed to Italian cooking, but that is all. It is quick and I think the method would be excellent when serving up a larger amount all at once. There is an added bonus too, very little oil is required and even less remains in the chops. I don’t think much oil is absorbed in the first place, and even that small amount is left behind in the baking dish. The parmesan flavour is certainly faint and I use the good stuff. Maybe that is why. Those tiny granules they sell in shakers are artificially flavoured and probably give a stronger flavour, but then that stuff would give the chops an artificial flavour as well. I don’t pre-salt my breaded cutlets. I always sprinkle with a little salt before serving. I use less salt that way and the flavour I find is better. This is purely a personal preference and is not a requirement.
1 egg, whisked
1 cup Panko crumbs
1/2 cup grated Parmigiano Reggiano cheese
2 thick boneless, center cut pork chops
pepper to taste
3 Tbsp extra virgin olive oil for frying
salt to taste
• Preheat the oven to 400F.
• Trim off all the fat from the chops and pound them out fairly thin with a meat tenderizer.
• Sprinkle them with pepper to taste and set them aside.
• You will need three shallow dishes or plates, pasta plates work rather well for this, and set them on the counter side by side.
• Grate the parmesan cheese into the first dish.
• Add the egg to the next and whisk it well with a fork to combine the white and the yolk and then some. In other works whisk up the egg pretty well.
• Place the Panko in the last dish.
• Now add the chops, one at a time, to the grated parmesan, pressing it to adhere to the meat on both sides.
• Next dip the chops into the egg, coating it with the egg all over.
• Finally place the chops into the Panko, coating both sides completely and pressing the Panko to adhere.
• On medium heat slowly heat up the olive oil. Don’t be tempted to heat it up on high heat, give it your time, you don’t want the Panko coating to scorch.
• Add the chops to the well heated pan and slow fry them on medium heat until they are golden brown on both sides.
• Now transfer the chops to an ungreased ovenproof dish and bake them for ten minutes.
• When you remove the chops, the dish will have a layer of oil in it. Transfer the chops to a paper towel lined platter to soak up any remaining oil.
• Sprinkle the top with salt and serve immediately.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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