Italian breaded pork chops
- ½ cups Flour
- 3 whole Eggs, Lightly Beaten
- 3 Tablespoons Milk
- 2 cups Panko Crumbs
- 1 cup Parmesan Cheese, Grated
- 2 Tablespoons Parsley
- 2 Tablespoons Italian Seasoning
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Chopped Finely
- 4 whole Pork Chops
Take out two pie plates and one gallon-sized Ziploc bag.
Put the flour, enough to lightly cover all of your pork chops, in one pie plate.
Mix the eggs and milk in the second pie plate.
Mix the panko, parmesan cheese, parsley, and Italian seasoning in the Ziploc bag.
Coat a heavy skillet with olive oil and toss in the garlic. Let the garlic brown a bit over medium heat.
Dredge a pork chop in the flour, then in the egg mix, then place it in the Ziploc bag. Close the Ziploc bag and shake until well-coated.
Remove the pork chop from the bag and place in the skillet. Repeat this process until all of your pork chops are in the skillet or your pan is full.
Brown pork chops for 2 minutes then flip and brown for 2 more minutes. Repeat with all pork chops in your pan.
Remove pork chops from the pan and place on a cookie sheet.
Place pork chops on the cookie sheet in a preheated 350ºF oven for about 20 to 25 minutes or until the center of the chop is not pink.