- 4 (4-ounce) boneless center-cut pork chops, trimmed
- 2 (1.2-ounce) slices whole wheat bread
- 1/4 cup grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon dried Italian seasoning
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1 tablespoon water
- 1 large egg
- Cooking spray
- 4 lemon wedges
- calories 231
- fat 9.3 g
- satfat 3.5 g
- protein 27.5 g
- carbohydrate 8.5 g
- fiber 1.3 g
- cholesterol 97 mg
- iron 1.6 mg
- sodium 358 mg
- calcium 87 mg
How to Make It
Preheat oven to 450°.
Place pork chops between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
Place bread in a food processor, and pulse 10 times to form coarse crumbs that measure 1 1/2 cups. Place breadcrumbs in a pie plate or shallow dish. Stir in cheese and next 5 ingredients.
Combine water and egg in a bowl; stir well with a whisk. Dip pork chops in egg mixture; dredge in breadcrumb mixture.
Place pork chops on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes or until done. Squeeze a lemon wedge over each chop.
Pork Milanese (mee-lah-NAY-zay), a traditional dish from Milan, is simply a piece of meat that is dipped in egg, dredged in breadcrumbs and Parmesan cheese, and then pan-fried and doused with lemon juice.