Sunday, March 21, 2010

Panko, Parmesan, & Parsley Pork Chops

Panko, Parmesan, & Parsley Pork Chops

I cannot tell you how excited I was when I found Panko bread crumbs at our Wal-Mart. Now I really know what all the rave was about.. they are so yummy! This was delicious!

From: Tasty Kitchen


* 8 whole Thin Sliced Boneless Pork Loin Chops
* 1 cup Panko Bread Crumbs
* ¼ cups Grated Parmesan Cheese
* 2 Tablespoons Fresh Parsley, Chopped
* 2 whole Eggs
* ¼ cups Flour
* 1 whole Lemon
* Salt & Pepper
* Extra Virgin Olive Oil

Preparation Instructions

Place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize. Remove from plastic and salt & pepper both sides of the meat. set aside.

Finely chop fresh parsley – you should have about 2 tbsp.

Next you want to prepare your dredging/breading assembly line. Use 3 shallow dishes (i like to use pie plates). The first should be your flour. Plate 2 should have your 2 eggs, beaten. Plate 3 should have your panko bread crumbs, parmesan, & parsley – use a fork to mix them together to evenly distribute the parsley.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.

Start your dredging process. First coat the pork chop in flour on both sides. Then dip in the egg. Then finally in the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops. (I like to do 4 at a time and get them in the pan. Then you can dredge the other 4 while the first batch is cooking.)

Place the first 4 pork chops in the pan (you should get a good sizzle.) They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown.

Remove the first batch and place on a plate with a paper towel to catch any excess oil.


Brie said...

The breading looks so good!!!