A go-to easy and quick recipe for any cut of pork chop, really. These are tender, moist and Deelish!!. Most of the ingredients are already in your pantry. My kids loved them!!!
Serves 4
Ingredients:
1.5 lb. boneless pork loin chop, grease removed, cut in strips of 1/2 inch thick
1 cup panko crumbs
4 Tbsp. grated Parmesan cheese
3 eggs, lightly beaten
1.5 cups flour- all-purpose
1 tsp. sweet paprika- optional
kosher salt and black pepper
Oil for frying (Canola or vegetable oil)
Direction:
Season the meat with salt and pepper.
Have three shallow bowls set aside; Place flour to one bowl, whisk eggs in another bowl and in the third bowl mix together panko crumbs, Parmesan cheese, paprika and 1/2 teaspoon kosher salt.
In a heavy bottom skillet, heat 3-4 tablespoon of oil over medium heat. Dredge pork chops first in the flour, shaking off excess; then dip into egg, and finally in the panko mixture, slightly pressing to coat the meat evenly. Working in batches, add pork chops to the preheated skillet and cook until golden brown and crispy on each side, for about 3-4 minutes per side. Add more oil if needed.
Allow the chops to rest for at least 4-5 minutes before serving;
Serve with your favorite salad or side.
Enjoy!!!
Nice! Pork Tonkatsu is one of my all time favorite dishes in Japanese restaurants. I like the addition of parmesan and paprika to this….thanks for sharing!
Tony you are welcome
Pork or Chicken TonKatsu one of my favorites at Japanese restaurant too, love it.
I will this for dinner tonight. They look soooo good .
Thank you Inessa for your taking your time to post these wonderful recipes.
God bless you!
Lena you are so sweet
I am glad you are enjoying it . God bless you too 
Hi Inessa, once again your comments are disabled under the “Ptichye Moloko” cake so I will write here. Do you think I could make a biskvit cake (6 eggs, 1 cup sugar, 1 cup flour) instead of the posted cake batter? For some reason I thought that most ptichye moloko cakes were based on a biskvit batter?
Oksanochka,I am so sorry for the inconvenient. I finally was able to figure out why it’s doing that. Some of my recipes were transferred from my old blog and now that my old blog is closed, recipes kind of froze. I guess eventually I will have to repost them. Anyways…
Yes, you can have regular biskvit for that cake, but the recipe I have its more of a classis version of Ptichie Moloko. Either way it’s gooooood…