Best Panko Breaded Pork Parmigiana Recipes

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PARMESAN PANKO PORK CHOPS



Parmesan Panko Pork Chops image

Simple yet delicious, these Parmesan Panko Pork Chops are going to be a new family favorite!

Provided by Karlynn Johnston

Categories     Dinner

Time 30m

Number Of Ingredients 8

four 1 inch loin pork chops
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten
1 cup Panko
1/3 cup grated Parmesan heese
1/3 cup butter

Steps:

  • Pre-heat your oven to 400 °F. Whisk together the flour, salt and pepper.
  • Coat a pork chop in beaten egg, then dip in the flour mixture. Dip into the eggs again, then dip into the breadcrumb mixture. Cover them completely.
  • Set pork chops on a small baking sheet. Chill in the fridge for 20 minutes. This helps the batter stay on.
  • When the chops are chilled, melt the butter and pour over the pork chops evenly. Place the baking sheet in the oven and cook until they reach an internal temperature of 145 °F. Remove and let rest for 3-4 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 320 kcal, Carbohydrate 23 g, Protein 9 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 695 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORK-CUTLET PARMESAN



Pork-Cutlet Parmesan image

You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature
Kosher salt and freshly ground pepper
3/4 cup unbleached all-purpose flour
3 large eggs
2 1/2 cups panko breadcrumbs
2 teaspoons dried oregano
Extra-virgin olive oil, for frying
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving
1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving
4 ounces low-moisture mozzarella, shredded (1 cup)
Fresh basil leaves, sliced if large, for serving

Steps:

  • Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
  • Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
  • Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
  • Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
  • Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

PANKO PARMESAN BAKED PORK CHOPS



Panko Parmesan Baked Pork Chops image

Crispy and delicious oven "fried" pork chops with a panko parmesan coating is an easy homemade meal that you can have on the table in about half an hour.

Provided by Julia Jordan

Categories     Dinner

Time 30m

Number Of Ingredients 7

1 cup Panko Bread Crumbs
1/2 cup Grated Parmesan Cheese
2 tablespoons of Mayonnaise
1 pound of Pork Chops (4 boneless chops about 1" thick)
Salt and Black Pepper, to taste
Baking Sheet with cooking rack (see post)
Cooking Spray

Steps:

  • Preheat oven to 375°F.
  • Combine the panko bread crumbs and grated parmesan cheese in a small mixing bowl and set aside.
  • Brush a light layer of mayonnaise on each side of the pork chops; season the chops then coat in the panko parmesan mixture.
  • Place on a baking sheet lined with a bakeable cooling rack. Lightly mist some cooking spray (like Pam) over the pork chops before baking.
  • Bake 25 minutes or until golden brown.

Nutrition Facts : Calories 445 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 375 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

PARMESAN PORK TENDERLOIN



Parmesan Pork Tenderloin image

I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. -John Hansen, Marstons Mills, Massachusetts.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14

1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water

Steps:

  • Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside., In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm., Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

Nutrition Facts : Calories 388 calories, Fat 19g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.

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