PARMESAN-BREADED PORK CHOPS
Shredded Parmesan gives these chops a really nice and rich coating that's easy to work with and so, so good. -Hayden Hosick, Corona, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Sprinkle pork chops with salt and pepper. In a shallow bowl, mix bread crumbs and cheese. Place eggs in a separate shallow bowl. Dip pork chops in eggs, then in crumb mixture, patting to help coating adhere., In a 10-in. ovenproof skillet, heat oil over medium heat. Brown pork chops on both sides. Bake 12-15 minutes or until a thermometer reads 145°. Let stand 5 minutes.
Nutrition Facts : Calories 356 calories, Fat 19g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 577mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
BAKED PANKO CHICKEN PARMESAN
Make and share this Baked Panko Chicken Parmesan recipe from Food.com.
Provided by C. Lloyd
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
- Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
- Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
- Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.
Nutrition Facts : Calories 259.7, Fat 10.1, SaturatedFat 4.5, Cholesterol 154.2, Sodium 1136.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.4, Protein 15.7
PANKO-BREADED PORK PARMIGIANA
Like chicken Parmigiana, but using thin pork cutlets instead! Topped with rich marinara and melted mozzarella, these crispy Parmesan-crusted pork chops will rival the famous chicken dish that everybody loves! If you like yours with extra sauce, double the marinara.
Provided by France C
Categories Baked Pork Chops
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
- Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
- Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
- Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
- Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 22.8 g, Cholesterol 158.8 mg, Fat 24 g, Fiber 2.3 g, Protein 30.5 g, SaturatedFat 8.2 g, Sodium 559.9 mg, Sugar 6.1 g
DAVID CHANG'S PANKO-BREADED PORK CHOPS W/ MASA CAKES AND REDEYE
From Mark Bittman's PBS show, "The Best Recipes In The World". Fusion food YUM! Anyway, this is a fancy, fun, very man-friendly dish. It's a little different but hey, for the adventurous it's awesome. Here's what Bittman had to say: "Who better to spread the gospel of pork than David Chang of New York's Momofuku? He adds pork to almost every one of his vegetarian-unfriendly dishes, because, as he'll tell you, it just makes things taste better. This dish is an enormously successful example of fusion cuisine-essentially, pork katsu with a Southern twist. David's redeye gravy, however, is not made like the kind you'd find in Southern diners. Instead of combining country-ham drippings with hot coffee, he makes what amounts to a mayonnaise spiked with instant granules." Prep and cook time is 45 minutes; enjoyment lasts forever.
Provided by College Girl
Categories Sauces
Time 45m
Yield 2 chops, 2-4 serving(s)
Number Of Ingredients 17
Steps:
- With a fork or whisk, mix together 3 of the eggs and the flour to form a smooth batter.
- Sprinkle the meat with salt and pepper. Put at least 2 inches of oil in a large, deep nonstick skillet over medium-high heat. When the oil is hot-a pinch of flour will sizzle-begin to prepare the pork: dip a piece in the egg batter, then in the breadcrumbs-the more of this coating that adheres, the better. Put the piece of pork in the pan and repeat until done; depending on how many chops you're cooking or how large your skillet is, you may have to cook in batches, since crowding the pan will lower the oil's temperature and make for soggy chops. (Drain cooked pieces on a paper towel, then transfer them to a low oven until you're finished cooking.) Adjust the heat so the meat cooks rapidly but the coating does not burn. Turn each chop as the first side becomes deep golden brown, about 3 to 4 minutes. Cook about the same amount of time on the second side.
- When the pork is almost done, bring about an inch of water to a boil in a deep, large skillet, add one teaspoon of salt and the vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the 6 remaining eggs into a shallow bowl and slip them into the water. At this point, cover the skillet or begin to spoon the water over the tops of the eggs. Cook for 2 or 3 minutes, until the whites are barely set and the yolks have begun to film over. Remove with a slotted spoon and set aside.
- To make the gravy, combine 2 of the barely poached eggs, instant coffee grounds, sherry vinegar, and soy sauce in a small nonreactive bowl. Use an immersion blender to beat the ingredients until smooth, no more than 2 minutes. (You may also use a regular blender.).
- By hand, mix together the masa flour, water, lard, salt, and sugar in a medium-sized bowl just until the mixture is smooth. Form the dough into golf ball-sized spheres, then press each one into a ¼-inch thick disc. Grease your griddle or pan with a teaspoon of oil and, when the oil shimmers, add the masa cakes. Cook, working in batches, until they are light golden brown, about 3 minutes per side.
- Slice the pork and divide it among 4 plates. Divide the masa cakes and poached eggs among the plates, garnish with scallions, and serve with redeye gravy.
Nutrition Facts : Calories 1860.1, Fat 71.1, SaturatedFat 20.3, Cholesterol 973.1, Sodium 8353.3, Carbohydrate 204.7, Fiber 13.4, Sugar 22.4, Protein 97.1
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- Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat.
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- Rinse pork chops, and dry with a paper towel. Then with your hands, or a mallet, pound the pork so that it is about 1/2" thick.
- Prepare 3 separate bowls for dredging. In one bowl will be the 2 eggs (completely blended.) The second bowl will have the panko, parmesan cheese, Salt, pepper and tarragon(stir to combine.) The third bowl will have the flour.
- Line up your assembly line. Plate of pork chops(pounded thin), bowl of flour, bowl of eggs, panko, then a clean plate.
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