Pour egg mixture onto another rimmed baking sheet. Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness. Be sure to adjust the cooking time accordingly depending on the size of your chops. Directions In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. My pork chops were about 5″ long and 3/4″ thick and took about 18 minutes to cook up. Spritz with oil or drizzle with oil (optional, but helps achieve a nice golden colour) and bake in the oven for 17-20 minutes or until they are cooked through and golden brown. Then dip to coat it in the egg and finally in the breading. Working with one pork chop at a time, dip the chop in the flour to coat it. In the last bowl, mix the breadcrumbs, Parmesan cheese, dried oregano, dried thyme, and salt and pepper. Pat pork chops down with a paper towel and season with salt and pepper. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then dip them into the mixture of bread crumbs and paprika, turning. Preheat oven to 400F and line a baking sheet with parchment paper.
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