Quintessentially autumn, but great for an easy weeknight dinner or Sunday evening feast anytime of the year.
2 eggs, beaten
2 tablespoons milk
1 ½ cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1/2 cup flour
3-4 tablespoons olive oil
4 cloves garlic, peeled and sliced
4 pork chops
In a small bowl, whisk together the eggs and milk. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, ovenproof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic and reserve oil for later use.
Blot the chops dry and season with salt and pepper. Dredge in flour, and then dip in egg wash. Next, place pork chop in breadcrumb mixture, cover the chop with breadcrumbs and press down firmly. Shake excess breadcrumbs off and set chops on clean plate. If you have time, refrigerate for at least 15 minutes (and up to one hour).
Fry pork chops in the reserved oil until golden brown, about 5 minutes on each side. Then place the skillet and pork chops in the preheated oven, at 325 degrees F (165 degrees C) and cook for about 25 minutes, or until the chops have an internal temperature of 160 degrees F (71 degrees C). Sprinkle chops with garlic from earlier, and ENJOY!
The Chicago Schnitzel King