Breaded chops, mom’s special recipe with marination, both baked and fried.
Simple, special, tasty.
Breaded chops are a very easy to prepare, nutritious, and flavorful second course. Unlike classic breaded slices, this is my mom’s special recipe; the chops are first marinated and then breaded in a very tasty and crispy coating. You can cook the breaded chops both baked or fried, and in both cases, they will be tender and flavorful with a fabulous coating.
Perfect for dinner or lunch, you can accompany breaded chops with some salad, pan-cooked potatoes or baked, sautéed mushrooms or peas in a pan.
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 4 pork chops (or veal)
- juice of 2 lemons
- 1 clove garlic
- to taste aromatic herbs (such as sage, marjoram, thyme)
- 3 eggs
- 1 1/4 cups breadcrumbs
- 1/2 cup cornmeal
- 1/4 cup grated Parmesan cheese
- to taste curry, paprika, chopped parsley (you can also omit it)
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
- to taste peanut oil (if you fry them)
Tools
- 1 Meat Tenderizer
- 1 Frying Pan
- 1 Baking Dish
Steps
First, let’s marinate the meat.
Take the chops, they can be either pork or veal, use a sharp knife to remove excess fat and lightly pound them with a meat tenderizer. Then rinse them.
Place the lemon juice in a baking dish, add the peeled and crushed garlic clove, a grind of pepper, and herbs to taste, mix, and add the meat chops. Cover with plastic wrap and place them in the refrigerator for at least 1 hour; if you have time, flip them halfway through marination and return them to the fridge.
After the marinating time, remove the chops from the marinade and dry them.
Beat the eggs with a pinch of salt and a grind of pepper.
Prepare the breading:
In a plate, mix the breadcrumbs with grated Parmesan and cornmeal (you can also add some finely chopped parsley, a bit of sweet paprika, or curry) and mix well.
Pass the meat chops one at a time in the beaten egg on both sides and then in the breading, pressing well to adhere on all sides. Proceed the same way for the remaining chops (if you want a thicker and crunchier breading, you can double dip the already breaded slices again in egg and breadcrumbs).
Now we can cook our breaded chops, you can either bake or fry them.
Baking method: Preheat the oven to 350°F static. Line a baking tray with parchment paper and grease the paper with oil. Lay the breaded meat chops on it, drizzle with a bit of extra virgin olive oil, and bake for 20/25 minutes, turning them halfway through; they should become golden.
Pan frying method: Heat some peanut or olive oil well in a large pan (340°F). Once the oil is hot, fry the breaded chops a few at a time over low heat and let them brown well on both sides. Once cooked, place them to dry on frying paper.
Salt and serve immediately!
The breaded chops are ready to be enjoyed… Bon appétit!
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