Italy Meets Japan in this scrumptious, boneless pork chop recipe!
What’s all the hoopla about this “panko” stuff? It turns out that Panko is a Japanese-style of breadcrumb used to coat deep-fried foods such as “tonkatsu” or pork cutlet. The major difference between regular breadcrumbs and panko is that the latter is made from bread sans the crusts.
Panko’s crust-deficient bread is coarsely ground into wispy, large flakes that lend a delicate and crispy coating to fried foods. Since the panko doesn’t absorb as much grease as regular breadcrumbs, they stay crispier for a longer amount of time. Grease tends to drains effortlessly from foods breaded in panko, resulting in a less heavy and oily flavor and texture than it may otherwise. Seafood does especially well when coated in a layer of panko.
While panko is used primarily in Asian cuisine recipes, its popularity is now reaching ethnically-diverse dishes such as Maryland crab cakes, eggplant parmesan and as filler for veggie and tofu burgers. In addition, panko functions as a nice crispy topping for casseroles and baked vegetable dishes.
1 cup of crushed panko
½ cup grated Parmesan cheese
6 boneless pork loin chops, pounded to a thickness of 1/3”
Salt and black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges
Preheat the oven to 200 °
In a shallow bowl, stir together the panko crumbs and Parmesan cheese. In another bowl, gently beat the eggs. Generously dust the pork chops with salt and pepper. Bathe the pork, piece by piece, in the beaten eggs, allowing the surplus to trickle off. Next, dredge the chops in the panko mixture, smoothing to coat evenly and completely. Arrange pork on a small baking sheet.
Heat 1/4 cup of oil in a cast iron skillet over medium-high heat. Place half of the pork into the skillet and sauté golden brown and cooked through―about 3 minutes on each side. Remove pork chops to paper towels in order to drain. Then, transfer them to a fresh baking sheet and warm them in the oven. Add the remaining olive oil to the skillet and sauté the rest of the pork.
Serve with wedges of lemon.