Hands-On Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 8
8 (4-ounce) thin-cut boneless pork chops
2 large eggs, beaten
2 tablespoons water
1/2 cup grated Parmesan cheese
1 cup panko bread crumbs
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil leaves
2 tablespoons butter
3 tablespoons olive oil
1. Place pork chops between two pieces of plastic wrap and pound with a rolling pin or meat mallet until about 1/3" thick.
2. In shallow bowl, combine eggs and water and beat until blended.
3. On shallow plate, combine cheese, panko, Italian seasoning, and basil and mix well. Dip pork chops into egg mixture and then into cheese mixture, pressing the cheese mixture firmly onto the chops. Place on wire rack when coated. Let stand for 10 minutes.
4. Heat butter and olive oil in a large skillet over medium-high heat. Fry the pork chops, 2–4 minutes on each side, until brown and crisp and just slightly pink inside. Serve immediately.
Per Serving: Calories: 240 | Fat: 15 g | Saturated fat: 5 g | Cholesterol: 100 mg | Sodium: 440 mg | Total carbohydrates: 8 g | Dietary fiber: 1 g | Sugars: 1 g | Protein: 19 g