Panko-Breaded Pork Parmigiana

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 428 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.