Côtelettes de porc en croûte de parmesan

Ingrédients

• 4 thick boneless pork chops (1-1 1/2 inch thick)
• 1/2 cup mayonnaise
• 1 1/2-2 cups grated Parmesan cheese
• 1 cup Panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• olive oil for pan frying

Préparation

1. 1

   Preheat oven to 400°F.

2. 2

   Place the pork chops on a cutting board and cover them with plastic wrap or place them in a zipper storage bag. Pound the pieces to an even thickness of about ¾ inch using the spiked end of the meat mallet.

3. 3

   Place the pork chops on a clean baking sheet or platter. Spread half the mayonnaise over one side of the the pork chops.

4. 4

   Set up a wide, shallow bowl with the grated Parmesan cheese. Mix the breadcrumbs, garlic powder, onion powder, smoked paprika, black pepper, and salt in another wide, shallow bowl.

5. 5

   Dip the mayo side in the parmesan cheese and then in the breadcrumb mixture. Press the breadcrumb mixture into the pork chop.

6. 6

   Place the breaded pork chops back on the baking sheet, breaded side down. Spread the mayo over the other side of the pork chops and bread that side of the pork chops the same way.

7. 7

   Heat 2 tablespoons in a large skillet over medium heat. Fry until golden brown and crispy. Don't disturb the meat until golden brown. Flip and brown the other side.

8. 8

   If needed, place the pork chops in the oven and cook for 5-10 minutes or until the internal temperature reaches 145°F