Crunchy Pork Chops/Chicken Baked

Betty Graves


One thing about this recipe is you can bake it in the oven. It comes out crispy and juicy and so delicious. You can use this recipe on chicken and pork chops. I make this recipe when I have guest come over because it is so elegant looking to serve plus the taste is wonderful.

pinch tips: Flour, Eggs & Breading Techniques





15 Min


35 Min




4 large
pork chops or use large boneless chicken breast
1/2 c
panko bread crumbs or...italian crumbs
4 Tbsp
parmesan cheese
1 Tbsp
parsley minced or used dried
2/4 c
all-purpose flour
eggs beaten
salt and pepper to taste

Directions Step-By-Step

Preheat the oven to 375 degrees. Season pork chops with salt and black pepper and set aside. Mix together crumbs, parmesan, parsley,and kosher salt.
Have three shallow bowls for dredging. Add flour to one bowl, eggs to another and the panko or Italian crumb mixture in the last.
Dredge pork chops first in the flour, then egg and third the panko mixture. Coat evenly. Add pork chops to skillet with oil. Make sure the oil is hot...not to hot will burn. Fry two minutes on each side and transfer to the baking dish uncovered. Bake for 20 minutes or until crispy. Transfer the chops to a serving bowl and let set for 10 minutes to allow juices to go back in chops.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Fat
Other Tag: Quick & Easy