Recipe courtesy of: Giada de Laurentiis
Original reciple located at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe/index.html
I have yet to try a Giada recipe that has let me down. I first used this recipe on thin-cut boneless pork chops, but have since used it for chicken breasts as well. Although I pounded these breasts out thinly (or so I thought), they were still quite thick and I wound up finishing the cooking in the oven so they didn’t get burned in the pan. I definitely recommend making your breasts VERY thin.
- 2 large eggs
- 1 cup dried Italian-style bread crumbs
- 3/4 cups freshly grated Parmesan
- 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges, for serving (I didn’t use these for the chicken)
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges (again, I ommited the lemon wedges).
I served mine with whole wheat pasta and marinara sauce. It was a very tasty dinner that was enhanced by my company, as a good friend of mine joined me!