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Panko-Breaded Pork Chops
© James Baigrie

Panko-Breaded Pork Chops

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Japanese bread crumbs, called panko, are bright white, and their large flakes result in a rough, crunchy texture. Look for them in large supermarkets, specialty shops and Asian groceries.

  1. 1 large egg
  2. 1 cup Japanese bread crumbs (panko)
  3. 2 tablespoons freshly grated Parmesan cheese
  4. 1 teaspoon minced sage
  5. Salt and freshly ground pepper
  6. Four 3/4-inch-thick pork chops (about 1/2 pound each)
  7. 1/4 cup extra-virgin olive oil
  1. Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, 1/2 teaspoon of salt and 1/8 teaspoon 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.
  2. 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.