Prep: 10 minutes; Cook: 20 minutes
The simple preparation this dish requires is truly hard to beat. Rather than pan-frying, we opted to "oven-fry," which reduced the amount of fat in the recipe. We used pork chops, but it's also delicious made with chicken breasts or veal cutlets.
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- Calories: 231
- Fat: 9.3g
- Saturated fat: 3.5g
- Protein: 27.5g
- Carbohydrate: 8.5g
- Fiber: 1.3g
- Cholesterol: 97mg
- Iron: 1.6mg
- Sodium: 358mg
- Calcium: 87mg
- 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
- 1. Preheat oven to 450°.
- 2. 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.
- 3. 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.
- 4. Combine water and egg in a bowl; stir well with a whisk. Dip pork chops in egg mixture; dredge in breadcrumb mixture.
- 5. 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.
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