This Panko-Breaded Pork Parmigiana is a fun twist on a classic! Juicy pork is coated in crispy panko breadcrumbs, giving it a satisfying crunch that’s hard to resist.
When I make this, I love how the sauce drips over the cheese, melting it just right. It’s perfect with pasta or on a bun. Don’t forget the extra cheese on top—always a win! 🧀
Key Ingredients & Substitutions
Pork Chops: Boneless, center-cut pork chops work best for even cooking. If you’re looking for a leaner option, you can substitute with chicken breasts. Just make sure to pound them to the same thickness for even frying!
Panko Breadcrumbs: Panko gives a fantastic crunch, but if you can’t find it, regular breadcrumbs or crushed cornflakes can be used. Just remember that regular breadcrumbs may not be as crispy!
Marinara Sauce: You can use store-bought marinara for convenience, but homemade is always a treat! If you want something lighter, consider crushed tomatoes with herbs as a quick alternative.
Cheese: While mozzarella is traditional, feel free to mix in provolone or fontina for more flavor. Dairy-free cheese can also work if you’re avoiding dairy.
How Do You Get Perfectly Coated Pork Chops?
The secret to getting those pork chops perfectly breaded lies in your dredging technique. Here’s a simple method:
- Set up your dredging station with three bowls: flour, egg, and panko mixture. This setup helps keep things organized.
- Always start with the flour first, then dip in egg, and finish with panko. Press the panko onto the pork to ensure it sticks.
- Don’t rush the frying! Medium heat is key for a nice golden crust without burning.
- Only fry a couple of chops at a time; overcrowding the pan can lead to uneven cooking.
Panko-Breaded Pork Parmigiana
Ingredients You’ll Need:
For the Pork:
- 4 boneless pork chops, pounded to about 1/2 inch thickness
- Salt and black pepper, to taste
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning or oregano
For Frying and Topping:
- 1/4 cup olive oil (for frying)
- 2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- Fresh chopped parsley or basil, for garnish
How Much Time Will You Need?
This delicious dish will take you about 30 minutes of active cooking time, plus an additional 10-12 minutes in the oven. So, in total, plan for about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to preheat at 400°F (200°C) so it’s nice and hot when you’re ready to bake.
2. Season the Pork Chops:
Generously season both sides of the pork chops with salt and black pepper. This adds great flavor right from the start!
3. Set Up Your Dredging Station:
Next, gather three shallow bowls. Fill the first with all-purpose flour. In the second, whisk together the eggs and water until well combined. In the third, mix the panko breadcrumbs with the grated Parmesan, garlic powder, and Italian seasoning.
4. Bread the Pork Chops:
Take each pork chop and first coat it in the flour, shaking off any excess. Then, dip it in the egg mixture, and finally press it into the panko mixture until fully coated. This will give it that delicious, crispy crust!
5. Fry the Pork Chops:
In a large skillet, heat the olive oil over medium heat. When the oil is hot, carefully add the breaded pork chops. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy. Once cooked, transfer them to a baking dish.
6. Add the Marinara Sauce:
Now, spoon a generous amount of marinara sauce over each pork chop, making sure they are all covered.
7. Sprinkle with Cheese:
Top each chop with a good amount of shredded mozzarella cheese. You can never have too much cheese!
8. Bake in the Oven:
Place the baking dish in the preheated oven and bake for about 10-12 minutes or until the cheese is melted and bubbly. Your kitchen will smell amazing!
9. Garnish and Serve:
Once done, remove from the oven and sprinkle fresh chopped parsley or basil on top for a burst of color and flavor.
10. Enjoy:
Serve hot, with a side of pasta, a crisp salad, or some crusty bread. Enjoy every delicious bite of your crispy, cheesy Panko-Breaded Pork Parmigiana!
Can I Use Chicken Instead of Pork?
Absolutely! This recipe works great with boneless, skinless chicken breasts. Just pound them to about 1/2 inch thick to ensure even cooking, similar to the pork.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. If you’re short on time, you can also use the microwave!
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free breadcrumbs instead of panko and a gluten-free flour blend. The process remains the same, so you won’t miss out on the delicious flavor!
What Should I Serve With Pork Parmigiana?
This delicious dish pairs wonderfully with a side of pasta, steamed vegetables, or a fresh salad. For a heartier meal, consider serving it on a bun as a sandwich!