Panko-Breaded Pork Chops

Thumb_pankoporkchops

(from Cookin'Cat’s recipe box)

Japanese bread crumbs, called panko, are bright white, and their large flakes result in a rough, crunchy texture. Look for them in large supermarkets, specialty shops and Asian groceries.

Source: Food & Wine (December, 2002)

Serves 4 people

Categories: Meats

Ingredients

  • 1 large egg
  • 1 cup Japanese bread crumbs (panko)
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 tsp minced sage
  • Salt and freshly ground pepper
  • Four (3/4-inch-thick) pork chops (about 1/2 pound each)
  • 1/4 cup extra-virgin olive oil

Directions

  1. 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.

  2. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat.

  3. In a large nonstick skillet, heat the olive oil until shimmering. Add the chops and fry over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the chops to plates and serve.

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