Tag Archives: parmesan

Parmesan ‘n Panko Crusted Pork Chops

11 Apr

Parmesan and Panko.  Both fabulous creations in their own right.  Put together, they equal  unparalleled deliciousness.  If you haven’t tried Panko, please try it soon.  It literally can put bread crumbs to shame.

Panko Parmesan Crusted Pork Chops 4

These Parmesan and Panko crusted pork chops are bursting with tender juiciness, well-seasoned flavor, and a crisp bite to the exterior.  What more could we ask for in a quick weeknight meal?  Yes, I did say quick and weeknight in the same sentence.  Because it’s that easy.

Panko Parmesan Crusted Pork Chops 2

Pork, famous for being the other white meat, really is surprisingly lean.  I had sworn it off many years ago when I was in my health-nut phase and thought all pork was fatty.  It eventually dawned on me that with the right cuts, it’s an extremely lean protein that makes the taste buds happy.  Pork chops became my friend again.

Panko Parmesan Crusted Pork Chops

These Parmesan and Panko crusted pork chops are super popular with kids and grown ups alike.  We don’t bother with sauces here, because there is simply enough robust flavor in this recipe as is.

Go ahead.  Have your pork and eat it too.  Enjoy! 🙂




2 large eggs
1 cup Panko breadcrumbs
1 tsp oregano
1 tsp basil
2 tsp garlic powder
2 tsp onion powder
3/4 cups freshly grated (grate it yourself) Parmesan cheese
4 large (10-12 ounces each) center cut pork loin chops, 1/2 to 3/4 inches thick
light olive oil
kosher salt and freshly grounded black pepper
optional lemon wedges for serving


Lightly beat eggs in a pie plate.  In another pie plate, thoroughly combine Panko, oregano, basil, garlic powder, and onion powder.  In a third pie plate, place freshly grated cheese.

Sprinkle each pork chop lightly with kosher salt and pepper on both sides.  Coat the chops completely with fresh cheese, pressing down to adhere.  Dip pork chops into beaten eggs, and then completely coat with Panko mixture.  Pat to adhere on both sides.

Heat 4 TB oil in large heavy skillet (nonstick works well) over medium heat.  Add pork chops one or two at a time (do not overcrowd), cooking uncovered until golden brown and 150F at center – about 6 min per side.  Repeat with remaining chops.  Transfer to plates and serve with lemon wedges, if desired.

Source:  Chew Out Loud, adapted from Giada De Laurentiis

Chicken Marsala

25 Jun

We love our Chicken Marsala.  I used to order it when dining out, but now it’s more fun and satisfying to cook up in the little kitchen.  This one never disappoints.  It’s on the healthier side if you can spare some butter, yet doesn’t skimp on big flavor.  It’s awesome as both a tasty family meal as well as a dish that’s worthy of dinner guests.  This Chicken Marsala features a tangy Marsala sauce poured over tender chicken fillets, flanked by cremini mushrooms, garlic, and shallots.  YUM!

Cremini mushrooms & shallots

Cremini mushrooms, or baby portabella, and shallots

All dressed up for company

I like to serve with buttered pasta, garlic sauteed spinach, and freshly grated Parmesan liberally sprinkled over entire dish. The Marsala sauce is poured over entire thing, seeping into the pasta.

Bless your chicken fillet with tons of Marsala sauce over it!  It’s super tasty over garlic-sauteed spinach and buttered pasta.  Pour that sauce over everything, and lay on the freshly grated parmesan!  Double, triple yummy goodness!

RECIPE (serves 4-6)

2 lbs boneless, skinless chicken tenderloin fillets
1 cup flour
1 TB salt
1 TB garlic powder
2 tsp pepper
8-10 TB butter
2 cups cremini (mini portabella) mushrooms, thinly sliced
5 garlic cloves, minced
2 shallots, minced
1/4 cup freshly grated Parmesan
1 1/2 cup DRY Marsala wine
1 cup chicken stock
Olive oil for pan frying

Mix together flour, salt, garlic powder, and pepper.  Set aside.

Melt 2-3 TB butter in large skillet.  Saute garlic and shallots until soft.  Add mushrooms and cook until soft.  Remove from pan and set aside (can keep in oven under “warm” setting)

Pour wine, chicken stock,  and 2 TB butter into skillet and boil until sauce is reduced by half.  Time will vary, depending on your skillet, but eyeball it the best you can.  Depending on how salty your chicken stock was, now you can add salt to taste, once your sauce is finished reducing.  Set sauce aside and keep warm.

Dry chicken fillets with paper towel.  Put pieces on cutting board, cover with cling wrap, and lightly pound them to about 1/3 in. thickness.  Dust each fillet with flour mixture, shaking off excess.  Melt 2 TB butter and 2 TB oil in large skillet.  Fry chicken fillets on medium heat for 2-3 minutes per side (or just until golden brown).  Repeat, working in batches until all chicken is done.  Remember not to overcrowd that pan, or your chicken ends up getting steamed rather than nicely browned.

Place chicken into serving dish or plates, or over buttered pasta (I like angel hair).  Spoon mushroom mixture over chicken.  Pour Marsala sauce generously over entire dish.  If pasta is on the dish, make sure it gets sauce over it too.  Sprinkle with freshly grated Parmesan.

Source:  Chew Out Loud

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