Some cosmetic changes in preparation for larger site changes in the works.
My go-to for boneless pork loiin chops is this Rec: Pork Milanese, but I
Joined: Dec 9, 2005
Posted to Thread #30088 at 11:01 pm on Jan 13, 2018
seldom buy the thick or 2 inch chops now since I find pork loin these days to be so lean and the pork tends to be dry by the time the thicker cut chops are cooked. I used to buy the 2 inch chops then split them in half and pound them a bit (though not always as thin as this recipe calls for), then treat them with this Pork Milanese recipe. Or sometimes I will dip them in seasoned flour first (flour with salt and pepper added), then proceed with dipping in egg and the panko/parmesan mixture. Depends on my mood at the moment. This recipe also works well with boneless chicken breast.
Sometimes I vary the seasoning by adding some fine lemon zest to the panko/parmesan crumbs or a shake of dried herbs like Italian herbs or oregano.
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges
Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges.
Other messages in this thread:
- 30088. Costco's current sale "pork loin top loin pork chops boneless". What to do with them? - Anna_X - 1:54pm on 01/13/18 (11)
- Those are thick. You could pound them thin and make pork picatta or marsala. - Charley - 3:37pm on 01/13/18
- Milk-braised pork loin. - Marg CDN2 - 4:00pm on 01/13/18
- Sound delicious but your recipe uses fatty shoulder. I'm hoping to deal with top loin. [NT] - Anna_X - 8:21pm on 01/13/18
- My go-to for boneless pork loiin chops is this Rec: Pork Milanese, but I [LINK] - Pat-NoCal - 11:01pm on 01/13/18
- Sounds delicious! Thanks! [NT] - Anna_X - 10:37pm on 01/14/18
- Wienerschnitzel! - Richard in Cincy - 4:20pm on 01/14/18
- Yes, I'm going to find a plumbers mallet tomorrow. Great idea! [NT] - Anna_X - 10:38pm on 01/14/18
- Make a slit and stuff with red pepper, fontina, basil leaves; grill. [NT] - Marg CDN2 - 4:39pm on 01/14/18
- Would you bother brining it to make it moister? [NT] - Anna_X - 10:38pm on 01/14/18
- Brining the pork is a really good idea. Playing on the stuffed idea you could also - Charley - 7:11am on 01/15/18
- I have not brined them. I've done this once and it works because of the BBQ. It is originally - Marg CDN2 - 12:36am on 01/16/18