Côtelettes de porc panées à l’italienne

Ingrédients

• 2 medium eggs
• 2 tablespoon milk
• 1 cup breadcrumbs (Italian breadcrumbs)
• ½ cup parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoon parsley (chopped)
• 4 pork chops (boneless, 1 inch in thickness)
• 2 tablespoon olive oil

Préparation

1. 1

   In a small bowl, beat together the eggs, the milk, ½ teaspoon of the salt and ½ teaspoon of the pepper. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, parsley and remaining ½ teaspoon of salt and ½ teaspoon pepper.

2. 2

   Heat the olive oil in a large, oven-proof skillet over medium heat. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 4 to 6 minutes on each side.

3. 3

   If using a meat thermometer, check the internal temperature and cook until they reach 135℉. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145℉.