Panko-Breaded Pork Parmigiana

Ingredients

• boneless, thin cut pork loin chops (4 pieces)
• salt (0 )
• black pepper (0 )
• all-purpose flour (0.33 cup)
• eggs (2 large)
• panko bread crumbs (0.25 cup)
• Parmesan cheese (0.25 cup)
• Italian seasoning (2 teaspoons)
• olive oil (2 tablespoons)
• marinara sauce (1 cup)
• shredded mozzarella cheese (3 ounces)
• minced fresh flat leaf parsley (2 tablespoons)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
3. Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
4. Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
5. Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
6. Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 428
• fat: 24 g
• sats: 8 g
• carbs: 23 g
• fibre: 2 g
• protein: 31 g
• salt: 0.56 g