This yummy Panko-Breaded Pork Parmigiana is a crispy twist on a classic! The juicy pork is coated in crunchy panko crumbs, and it’s all topped with gooey melted cheese. What’s not to love?
When we dig into this dish, I can’t help but feel like a chef in an Italian restaurant! I often serve it with spaghetti—it’s a match made in dinner heaven! 🍝
Making this at home is super easy. Just bread the pork, fry it until golden, and bake with marinara sauce and cheese. Dinner sorted in no time! Yay!
Key Ingredients & Substitutions
Pork Chops: Choosing boneless pork chops keeps the dish tender and easy to work with. If you want a leaner option, you can use turkey cutlets. They also work well with this recipe!
Panko Breadcrumbs: These breadcrumbs give the dish a crunchy texture. If you’re out, regular breadcrumbs can also be used, but the texture won’t be as light and crispy. For a gluten-free option, try using crushed gluten-free crackers.
Parmesan Cheese: Freshly grated Parmesan enhances the flavor of your breading. You can substitute it with Pecorino Romano for a sharper taste. Nutritional yeast is a good dairy-free alternative!
Marinara Sauce: While store-bought is convenient, homemade marinara can take it to the next level. If you’re short on time, a simple tomato sauce with added Italian herbs will also work!
How Do I Get the Perfect Crunch on My Pork Chops?
Getting that amazing crunch starts with good breading! Here’s how to do it right:
- Ensure the pork chops are pounded evenly to about 1/4 inch thick. This helps them cook uniformly and ensures your breading stays intact.
- When breading, don’t rush! Coat thoroughly in flour, dip in the egg mix, and then really press the panko crumbs onto the pork. That crunch is something you want to stick!
- Fry the chops in hot oil. A good temperature ensures they brown beautifully without getting greasy. If the oil is too cold, you’ll lose that crispiness.
With these tips, you’ll be enjoying perfectly crunchy Panko-Breaded Pork Parmigiana in no time!
Panko-Breaded Pork Parmigiana
Ingredients You’ll Need:
- 4 boneless pork chops, about 1/2 inch thick
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning or oregano
- Olive oil or vegetable oil, for frying
- 1 1/2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and about 20 minutes to cook. Including the baking time, you can expect the total time to be around 50 minutes. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will allow it to be hot and ready for the pork once you finish frying. Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
2. Prepare the Pork Chops:
Place the boneless pork chops between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them gently until they’re about 1/4 inch thick. This ensures they cook evenly and stay juicy. Season both sides with salt and pepper to taste.
3. Set Up the Breading Stations:
Get three shallow dishes ready for breading. In the first dish, add the flour. In the second dish, whisk together the eggs and water until well combined. In the third dish, mix the panko breadcrumbs with the grated Parmesan cheese, garlic powder, and Italian seasoning.
4. Bread the Pork Chops:
Take each pork chop and coat it in the flour, shaking off any extra. Next, dip it into the egg mixture, letting any excess drip off. Finally, press it into the panko mixture, ensuring it’s well coated. Press down gently to make sure the breadcrumbs stick nicely.
5. Fry the Pork Chops:
In a large skillet, heat about 1/4 inch of oil over medium-high heat. Once the oil is hot (but not smoking), carefully add the breaded pork chops in a single layer. Avoid crowding the pan, as this will affect the crispiness. Fry each side for about 3-4 minutes until they’re golden brown and crispy. Transfer the cooked chops to a paper towel-lined plate to drain any excess oil.
6. Add Sauce and Cheese:
Arrange the fried pork chops on the prepared baking sheet. Spoon a generous amount of marinara sauce over each chop. Then, sprinkle shredded mozzarella cheese over the top of the sauce.
7. Bake:
Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve:
Once done, remove from the oven and garnish with freshly chopped basil. Serve hot, and enjoy your crispy, cheesy Panko-Breaded Pork Parmigiana!
This dish pairs wonderfully with pasta, a fresh green salad, or some garlic bread for a complete meal. Enjoy your delicious homemade dish!
Can I Use Bone-In Pork Chops Instead?
Yes, you can use bone-in pork chops, but keep in mind that they may take slightly longer to cook due to the bone. Just ensure they reach an internal temperature of 145°F (63°C) for safety.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. You can use rice flour for dredging and gluten-free breadcrumbs made from crushed gluten-free crackers or bread.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can bread the pork chops and refrigerate them for up to a day before frying. You can also prepare the full dish and assemble everything; then just bake when you’re ready to serve.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, or pop them in the microwave for a quick meal.