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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.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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