- Lay out 3 pie plates (or other similar size container with sides).
- Place Parmesan cheese, whisked eggs and bread crumbs in 3 separate pie plates (one ingredient in each container).
- Sprinkle pork chops with salt & pepper on both sides.
- Coat pork chops with parmesan cheese on both sides; pat to adhere.
- Dip chops into eggs, turn to coat both sides.
- Dredge pork chops in bread crumbs; turn to coat both sides. Pat to adhere.
- Heat 3 Tbsp oil in large skillet over medium heat.
- Add chops in batches if necessary; cook until golden brown and center reaches 150 degrees (~6 minutes per side).
- Allow to cool and store in food saver or gallon plastic bag.
- Before serving, allow to thaw in refrigerator for 24 hours, then microwave for 2-3 minutes.
Recipe used with permission from Balancing Act Basics
Super-easy! I’ll be adding this one to our rotation.
thanks!