Description
Delight in crispy, golden breaded pork chops, perfectly seasoned and coated with panko and Parmesan for a nostalgic family favorite.
Ingredients
Scale
- 1 lb pork loin, sliced into 1/2-inch thick medallions
- 2 tsp salt
- 3/4 tsp pepper
- 1/4 tsp garlic powder
- 2 oz Parmesan, finely grated
- 1 cup panko
- 2 large eggs, room temperature
- 1/4 tsp salt (for the egg mixture)
- 7 tbsp olive oil
Instructions
- Prepare Your Breading Station: Set up three shallow bowls. In the first bowl, combine the panko with 1 oz of the finely grated Parmesan. In the second bowl, place the remaining Parmesan. The third bowl should contain the whisked eggs with 1/4 tsp salt.
- Prep the Pork: Pat the pork medallions dry using paper towels. Using a meat mallet, gently pound them to about 1/4-inch thick. Season both sides generously with salt, pepper, and garlic powder.
- Coat the Medallions: Coat each pork medallion in the second bowl of Parmesan cheese, dip in the egg mixture, and press into panko mixture firmly for a thorough coating.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until a sprinkle of panko sizzles.
- Cook the Pork Chops: Fry the medallions for 4-5 minutes until golden brown and crispy on each side, working in batches.
- Drain and Season: Transfer cooked medallions to a paper towel-lined plate and sprinkle lightly with sea salt.
- Serve Immediately: Serve the chops right away, garnished with fresh parsley if desired.
Notes
For maximum crispiness, serve immediately. Cooked pork chops can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg