I don’t make pork chops too often. I think I’m worried about cooking it enough to not be raw, but not too much so it comes out dried out. Sometimes you just have to chance it and feel confident and it all works out. We really enjoyed this and it can easily be done with chicken as well.
Parmesan Crusted Pork Chops
(Adapted from The Kitchn)
2 ounces Parmesan cheese
1 cup panko bread crumbs
2 large eggs
1 3/4 teaspoons kosher salt, divided, plus more for seasoning
4 (1/2-inch thick) center-cut boneless pork loin chops (about 1 pound total)
1/2 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil, divided
Finely grate 2 ounces Parmesan cheese (about 1 1/2 packed cups). Transfer 1/2 cup to a shallow bowl. Add 1 cup panko and stir to combine. Place the remaining Parmesan in a second shallow bowl. In a third shallow bowl, whisk together 2 large eggs and 1/4 teaspoon of the kosher salt until broken up with no streaks of egg whites.
Pat 4 boneless pork chops dry with paper towels. Working with 1 pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Season the pork with the remaining 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
Working with 1 pork chop at a time, dredge to completely coat in the Parmesan, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.
Heat 1/2 cup of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 of the breaded pork cutlets and fry until cooked through and lightly browned on both sides, 4 to 5 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with kosher salt. Add the remaining 2 tablespoons olive oil to the pan and fry the remaining pork chops.