Equipment Needed
- Large skillet (cast iron is perfect, but stainless steel works)
- Three shallow dishes (for the breading station)
- Whisk or fork
- Tongs
- Meat thermometer (highly recommended)
- Paper towels
- Plate or baking rack
Step-by-Step Instructions
First, I set up my breading station—it’s the key to a mess-free process. In one shallow dish, I spread out the flour seasoned with a little salt and pepper. In a second dish, I whisk the two eggs until smooth. In the third dish, I combine the Panko breadcrumbs, freshly grated Parmesan, garlic powder, dried parsley, and paprika. I give it a good mix with my fingers to break up any clumps. Having this assembly line ready before I touch the pork keeps everything organized.
Now, I prepare the pork chops. I pat them completely dry with paper towels—this is crucial for the coating to adhere. I season both sides generously with salt and pepper. Then, using one hand for dry ingredients and one for wet, I dredge each chop: first in the flour (shaking off excess), then dipping in the egg, and finally pressing firmly into the Parmesan-Panko mixture. I really press the coating on to form a solid, even crust. I place the breaded chops on a clean plate.
Time to cook. I heat the olive oil in my large skillet over medium-high heat. Once the oil is shimmering (I test it by flicking in a Panko crumb—it should sizzle immediately), I carefully add the chops. I don’t overcrowd the pan; I cook in two batches if necessary. I let them cook, undisturbed, for about 4-5 minutes on the first side until the crust is deeply golden brown and crispy. I resist the urge to move them! Using my tongs, I flip them and cook for another 4-5 minutes. At this point, I reduce the heat to medium if they’re browning too quickly.(See the next page below to continue…)