Panko Pork Chops

panko crusted pork cutlets on white serving platter

Claudia

Boneless pork chops coated in a crispy crunchy panko crumb crust.

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Prep Time 20

Cook Time 10

Total Time 30

Course Dinner, Lunch, Main Course

Cuisine American

Servings

Calories 459 kcal

Ingredients

4 pork chops boneless 1 inch thick
3/4 cup flour
3 eggs
2 cups panko bread crumbs Italian seasoned
vegetable oil for frying

Instructions

Prepare Ingredients

Put out three shallow plates or bowls. In one put flour, in another put 3 eggs and beat them lightly and in the 3rd bowl put the panko bread crumbs.
One at a time, dredge each chop in each of the bowls making sure it is covered on all sides on each dip. Dip in this order: 1. flour 2. egg 3. panko crumbs, 4. back in egg, 5. back in panko crumbs. Shake or let drip excess flour, egg or panko crumbs before going to the next bowl. When each chop is coated, place on a baking rack.

Cooking Instructions

Put ½ inch oil in a deep, straight sided 12 inch skillet. Let oil heat on high for 3 minutes before adding the chops.
Add all four coated pork chops to the hot oil. Fry for 4 minutes on each side.
When cooked, put the cooked chops back on the baking rack. Let sit for 5 minutes. They will continue to cook while resting.

Nutrition

Calories: 459kcalCarbohydrates: 40gProtein: 39gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 213mgSodium: 331mgPotassium: 629mgFiber: 2gSugar: 2gVitamin A: 184IUCalcium: 86mgIron: 4mg

Keyword breading meat, deep frying, frying meat, panko crust, pork loin, thick crust for meat and vegetables