Recipe by chef blade
This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both the meat and starch.
Top Review by Denise!
Delicious! I love the simplicity of this dish, but it has a lot of flavor. I used boneless chicken breasts and didn't use a full half cup of oil, I didn't see that it was necessary. I served these over spaghetti tossed in olive oil, sundried tomatoes and herbs and it was a big hit. Thanks for posting!
- 4 pork chops, one inch thick
- 2 eggs
- 473.18 ml fine dry breadcrumbs
- 177.44 ml flour
- 118.29 ml olive oil
- 29.58 ml butter
- 14.79 ml grated parmesan cheese
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 4 slice ripe tomatoes
- 4 slice mozzarella cheese (fresh, if possible)
Directions See How It's Made
- Nip into the chops where the flesh meets the bone, about 1/4".
- Cover with wax paper and GENTLY pound meat until thin, and doubled in size.
- Season meat with scant salt and pepper.
- LIGHTLY dust each side with the flour.
- Mix the herbs, crumbs and parmesan.
- Dip chops into beaten egg and DRAIN.
- Firmly push chops into bread crumbs in large plate on both sides.
- Let sit 5 minutes.
- Heat oil and butter in heavy skillet to medium high,375.
- Saute both sides of the chops until dark golden brown, total of 5 minutes, NOT overlapping in skillet Remove to oven-proof platter.
- Top each chop with one slice tomato and mozzarella.
- Place in pre-heated oven (350) for 6 to 7 minutes and serve.