Kim and I have become big fans of encrusting, infact we will encrust fish, chicken, pork, veal and steak an do so happily. Ofcourse there is many ways to encrust - with herbs, condiments and ofcourse our standby parmesan cheese, bread crumbs, and egg. This is most basic, and usually ingredients I usually have in the fridge. These pork chops were a huge success and definitly on the keeper list.
4 boneless porkchops
2 eggs
1 cup bread crumbs
1 cup parm cheese
1 tsp salt
1 tablespoon parsley
1 tablespoon olive oil
whisk eggs
set egg in work space next to bread crumbs in a bowl and parm cheese in a bowl
salt and pepper the meat
add salt and parsley to bread crumbs
coat pork chop one at a time in egg, next in bread crumbs and then in parm cheese
when all 4 coated heat olive oil on medium in large skillet
add pork chops, cook on each side for 8 minutes
remove from heat and serve
4 boneless porkchops
2 eggs
1 cup bread crumbs
1 cup parm cheese
1 tsp salt
1 tablespoon parsley
1 tablespoon olive oil
whisk eggs
set egg in work space next to bread crumbs in a bowl and parm cheese in a bowl
salt and pepper the meat
add salt and parsley to bread crumbs
coat pork chop one at a time in egg, next in bread crumbs and then in parm cheese
when all 4 coated heat olive oil on medium in large skillet
add pork chops, cook on each side for 8 minutes
remove from heat and serve
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