These pork chops are very good and very easy to get ready, as long as you do not mind the dredging process. They provide a nice flavorful crispy crust with the pork being nice and tender. The picture does not do these pork chops justice!
Milanese Pork Chops
Ingredients:
- 1 tablespoons all purpose flour
- 1/2 teaspoon black pepper
- 1 egg
- 1 teaspoon water
- 1/4 cup seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 boneless pork loin chops, about 3/4 inch thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Directions:
- Combine the flour and pepper in a shallow dish.
- Beat the egg and water in another shallow dish.
- Combine bread crumbs and Parmesan cheese in yet another shallow dish. You will have three separate dishes at this point.
- Dip each pork chop into the flour mixture coating both sides evenly, then the egg dish, again coating both sides evenly and lastly the bread crumb dish coating both sides evenly and pressing the coating onto the pork.
- Place the pork chops on a dish and refrigerate for 15 minutes. (Chops may be breaded and refrigerated for up to 1 hour before cooking.)
- Preheat the oven to 400º F degrees a few minutes before you are ready to take the pork out of the refrigerator so it will be ready when you need it.
- Heat olive oil and butter in a large oven safe skillet over medium-high heat, until bubbly.
- Add the pork chops and cook for 4 minutes or until golden brown. Turn the pork chops over and transfer the skillet to oven.
- Bake for 6-8 minutes or until pork chops are cooked through.
Serves: 4 (1 serving is a 4 ounce piece)
Calories: 351.3
Total Fat: 23.1g
Saturated: 8.6g
Polyunsaturated: 0.4g
Monounsaturated: 2.7g
Trans: 0g
Cholesterol: 141.2mg
Sodium: 199.5mg
Potassium: 5mg
Total Carbs: 6.8g
Dietary Fiber: 0.6g
Sugars: 0.4g
Protein: 27.7g
Vitamin A: 3.5%
Vitamin C: 1.6%
Calcium: 6.6%
Iron: 7.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from the cookbook Italian at Home.
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