Breaded Pork Chops (Panko)

The crispy flakes of Japanese panko breadcrumbs give these pork chops a rough, crunchy texture that pairs well with earthy sage and grated Parmesan cheese. Breaded and fried cutlets have their place on tables in countries around the world. In Italy, meats are prepared Milanese; in Germany and Austria, they make schnitzel; in Japan, their version is called katsu - to name just a few. While all varieties are golden, crispy and delicious, a handful of key factors set the different types apart.

1 large egg
1 cup panko breadcrumbs
2 Tbsp. Parmesan cheese, freshly grated
1 tsp. fresh sage, minced
½ tsp. sea salt
⅛ tsp. black pepper, freshly ground
4 (¾" thick) pork chops (~ ½ lb each)
¼ cup extra-virgin olive oil

Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, ½ tsp. of salt and ⅛ tsp. of pepper. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat.

In a large nonstick skillet, heat the olive oil until shimmering. Add the chops and fry over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the chops to plates and serve.

Makes 4 servings.

Cook's Notes:

• First, some preparations include tenderizing the meat by pounding it to a uniform thickness, while others leave it as-is. For this recipe, the pork is not pounded; you'll want your chops to be no thicker than ¾" each. Next, there's the type of breadcrumbs used. Here, we use panko, which produces an especially flaky and crackly crust; the addition of freshly grated Parmesan cheese and minced sage adds a delightfully savoury edge.
• The last differentiator is the cooking method. Pan-fried cutlets like these breaded pork chops retain more of their inherent flavour because they're less greasy than deep-fried. They cook quickly and keep a moist interior while the exterior develops a nice crunch.
• Panko is made from crustless, coarsely ground white bread and tends to absorb less oil in the cooking process than standard breadcrumbs (which can be made from bread of various grains and are more finely ground). As such, we strongly advise making this pork with panko only.
• Although pan-frying these breaded pork chops will achieve the crispiest results, it's a bit more challenging to maintain a consistent oil temperature when applying this cooking method (as opposed to, say, baking). For an even cook, ensure your oil is sufficiently hot before adding the pork chops.

Frequently Asked Questions:

• How do you get breading to stick to pork chops? In this recipe for pork with panko, the lightly seasoned pork chops are dipped in an egg wash to help the breading stick to the surface. As the crust cooks, the egg wash forms a thin layer that helps the coating cling to the pork chops without falling apart.
• Is it better to bake or pan fry pork chops? If you're working with breaded pork chops, pan-frying them will likely offer the best results and help achieve a crispier, golden-brown crust. However, if the pork chops aren't coated with panko or another type of breadcrumb, baking them may be the better option for a juicier result.