PANKO-BREADED PORK PARMIGIANA

Panko-Breaded Pork Parmigiana image

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

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 (5 ounce) boneless, thin cut pork loin chops
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
2 large eggs, beaten
¼ cup panko bread crumbs
¼ cup Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons olive oil
1 cup marinara sauce
3 ounces shredded mozzarella cheese
2 tablespoons minced fresh flat leaf parsley

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