Boneless Pork Chops Milanese

Boneless Pork Chops Milanese

Time: 26 mins


  • 1 cup panko Japanese-style bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 2 eggs
  • 6 boneless pork chops, pounded thin to 1/3-inch thick
  • salt
  • fresh ground black pepper
  • 1/4 cup olive oil
  • 6 lemon wedges


  • 1 Coarsely crush the panko and place in a large shallow bowl.
  • 2 Stir the cheese into the panko.
  • 3 Lightly beat the eggs in another large shallow bowl.
  • 4 Sprinkle the pork generously with salt and pepper.
  • 5 Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
  • 6 Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
  • 7 Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
  • 8 Transfer to paper towels to drain.
  • 9 Transfer the pork to plates and serve with lemon wedges.

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