![]() ![]() The crunch on this pan fried panko pork chops crust envies that of a regular deep fried schnitzel. No need to use a thermometer because there is no deep frying. Just keep a thin layer of oil hot in the pan. Once both sides have been pressed into the mixture, add them to the hot oil and fry for a few minutes on each side until golden. Heat about 1/2 inch of oil in a deep sided pan over medium/high heat. The pork chops are then pressed into a dish containing the panko and sesame seeds.īe sure to season the pork with lots of salt and pepper before breading. The boneless pork chops are pounded thin with a meat tenderizer. OH! Another great thing about this recipe and cooking method is that if you don’t have pork chops, you can also use thinly sliced chicken breasts instead. I love the nutty flavor that the sesame seeds add to the pork. Schnitzel is a traditional thin cut of chicken, pork, veal, beef, or mutton that is breaded and fried for those of you that aren’t familiar with schnitzel.Īll you need for the breading in this recipe is panko bread crumbs and some sesame seeds. It took me some time to get my act together to post my easiest schnitzel-like recipe for these pan fried panko pork chops. It happened back in September in Germany. Boneless pork chops pounded super thin and crusted with a mix of panko bread crumbs and sesame seeds. The latter usually uses boneless pork cutlet and is served with Tonkatsu sauce.Pan fried panko pork chops are very easy and similar to a traditional German schnitzel. This fried breaded pork chop recipe is actually very similar to how you make the Japanese Tonkatsu because of the use of Panko. But leave some of the fat there for moist and flavor. This will prevent your pork chops from "curling" as the skin shrinks when cooked. It affects the oil temperature which causes it to dip too low and will make it difficult to get a good crispy fry. ![]() Make sure that the oil is hot before adding the pork chops to prevent oily or soggy bread coating.For the flavors to seep into the meat, marinate them for at least an hour. Its light, airy, and delicate texture helps it crisp as it cooks and absorbs lesser oil making it stay crunchy longer. Pounding. You can also pound the meat to make it thinner and tender like how Snitzels are made.I find that half-inch thickness works well. If you got thick pork chops, cut them horizontally to make 2 pieces. Thinner slices cook faster so it is done the same time the breading reaches a golden brown color. Here are some tips to achieve the best breaded fried pork chops you will ever make: Fry each side for 3-4 minutes or until brown and crispy. Fry breaded pork chops in a pan over medium heat with enough oil to reach half of the sides.Press one side of the meat to the breadcrumbs and then the other side to make sure it is completely and evenly covered. Dip it next in eggs completely coating all sides.Dredge a pork chop first in flour, covering both sides completely then shake off excess. Place flour, beaten eggs, and breadcrumbs in separate shallow bowls or plates.Marinate pork chops for one hour or in the fridge overnight.One of them is how to 'panieren' or to coat with breadcrumbs for Schnitzel.Ĭombining what I learned from this experience and my Mama's recipe, I can now proudly say that I can make breaded pork chops like a pro! But from time to time he would teach me some of his 'techniques' in preparing and cooking food. He would give me the menial tasks like peeling potatoes, cleaning mushrooms and the like. On my second year, I did a short stint working in a German kitchen of a reputable hotel restaurant as the Koch's helper. My Mama's breaded pork chops, however, are fantastic! But that time I was not that interested how she makes them, I just enjoyed eating them! So when I what breaded pork chops, I would come home and that is that.īut being married and becoming a housewife and moving to Germany changes everything! No more running home to my Mama for her cooking. My excuse was, I was still new to cooking everything on my own being away from home for the first time when I moved to Manila to work. For some time after that disaster, I steered clear from cooking anything with breading. Most of the breading burnt because I trying to salvage the inside meat that was still raw. I remembered when I attempted to cook breaded pork chops for the first time. This breaded pork chop recipe uses Panko for a lighter and crunchier coating that stays crisp longer than when using regular breadcrumbs. Learn how to fry breaded pork chops that are perfectly crispy outside while keeping the meat inside so flavorful, juicy, and tender. ![]()
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