This Panko-Breaded Pork Parmigiana is a tasty twist on a classic dish. Juicy pork chops are coated in crunchy panko breadcrumbs and topped with rich marinara sauce and gooey cheese!
Honestly, who can resist that crispy crust? I always make extra just to snack on while cooking. 😋 Pair it with pasta or a salad, and you’ve got a simple but delicious meal!
Key Ingredients & Substitutions
Pork Chops: Boneless, about 1 inch thick, are perfect for this recipe. If you prefer, you can use chicken breasts or thighs instead, just adjust the cooking time as needed since chicken may take longer to cook through.
Panko Breadcrumbs: These give a nice crunch! If you can’t find panko, regular breadcrumbs work too, but they won’t be as crispy. You can also try crushed cornflakes for a gluten-free option.
Parmesan Cheese: Grated Parmesan adds a great flavor. If you want a dairy-free version, you could use nutritional yeast for a cheesy taste without the dairy.
Marinara Sauce: You can use store-bought for convenience. If you’re feeling adventurous, homemade sauce is easy to whip up with canned tomatoes, garlic, and herbs!
How Do You Achieve the Perfect Crispy Coating?
The secret to that crunchy, golden coating lies in the breading process. It’s important to get this right. Here’s how to do it:
- First, make sure the pork is pounded evenly to help it cook uniformly.
- Dredge in flour, which helps the egg wash stick better. Shake off any excess flour.
- Dip each chop in the egg mixture, making sure it’s fully coated. This step is key!
- Finally, coat in the panko mixture, pressing gently to make sure the breadcrumbs stick well.
frying in hot oil helps create that crispy texture. Don’t overcrowd the pan; this ensures even cooking and crispiness. Let the cooked pork chops drain on paper towels before adding sauce and cheese. Enjoy!
Panko-Breaded Pork Parmigiana
Ingredients You’ll Need:
For the Pork:
- 3 boneless pork chops (about 1-inch thick)
- 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 dried Italian seasoning (or a mix of dried oregano and basil)
- 1/2 teaspoon garlic powder
For Cooking and Topping:
- Olive oil or vegetable oil, for frying
- 1 cup marinara sauce, warmed
- 6 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves, chopped, for garnish
How Much Time Will You Need?
This delicious Panko-Breaded Pork Parmigiana takes about 30 minutes from start to finish. This includes prep time and cooking. You’ll love how quick and satisfying this meal is, perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your pork is ready to go right after frying. Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
2. Prepare the Pork Chops:
Take each pork chop and place it between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, gently pound the pork until it’s about 1/2 inch thick. This helps it cook evenly. After that, season both sides with salt and freshly cracked black pepper.
3. Set Up the Breading Station:
In three shallow dishes, set up your breading station. In the first dish, add the all-purpose flour; in the second, beat the eggs and mix with 1 tablespoon of water; and in the third, combine the panko breadcrumbs, grated Parmesan cheese, dried Italian seasoning, and garlic powder.
4. Bread the Pork Chops:
Start taking each pork chop and dredge it in the flour, making sure to shake off any excess. Next, dip it into the egg mixture, allowing any extra to drip off, and finally, coat it in the panko breadcrumb mixture. Press the breadcrumbs down lightly so they adhere well to the chop.
5. Fry the Pork Chops:
In a large skillet, heat about 1/4 inch of oil over medium heat. To check if the oil is hot enough, drop in a small piece of bread—if it sizzles, you’re ready! Carefully add the breaded pork chops to the hot oil and fry for about 3 minutes per side until they are golden brown and crispy. Once done, place the fried chops on a paper towel-lined plate to drain off any extra oil.
6. Bake with Marinara and Cheese:
Now, transfer the fried pork chops to the greased baking sheet. Top each one generously with slices of fresh mozzarella cheese and spoon some warm marinara sauce over the top, covering the cheese.
7. Final Baking:
Place the baking sheet in your preheated oven and bake for about 8-10 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve:
Once baked, remove from the oven and sprinkle with fresh basil leaves. Serve your delicious Panko-Breaded Pork Parmigiana hot, and enjoy it with pasta, a fresh side salad, or your favorite steamed vegetables!
Enjoy every crispy, cheesy, and flavorful bite of your homemade dish! 🍽️
Can I Use Bone-In Pork Chops Instead?
Yes, you can use bone-in pork chops, but be aware that they may take longer to cook through. Ensure they reach an internal temperature of 145°F (63°C) while frying.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. This way, you can still enjoy the crispy texture without gluten!
What Can I Substitute for Marinara Sauce?
If you don’t have marinara sauce on hand, you can use pizza sauce, homemade tomato sauce, or even a simple olive oil and garlic sauce as alternatives. Each will give your dish a unique twist!
How Do I Store Leftovers?
Store any leftover pork parmigiana in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, adding a bit of extra marinara sauce if needed to keep it moist.
