Ingredients
Units
Scale
- 2 – 4 boneless pork chops
- 1 – 2 cups Italian-seasoned panko and/or breadcrumbs (I use a combination of both)
- 1/2 cup freshly grated Parmesan (Parmiggiano) cheese
- 2 large garlic cloves, minced
- 2 Tbsp. dried parsley (Italian parsley if possible)
- 2 – 3 large eggs
- 1 cup buttermilk or whole milk
- olive oil
- lemon slices
- 1/4 cup capers, drained
Instructions
For the Wet Dipping Batter
- With a fork, blend the eggs with milk/buttermilk in a separate bowl.
For the Dry Breading Coating
- Combine Italian-seasoned panko and/or breadcrumbs with minced garlic, parsley, and grated Parmesan (Parmiggiano) cheese
Assembly and baking
- Pre-heat oven to 375 degrees F.
- Dip each pork chop, one at a time, in the wet dipping batter.
- Place each chop, one at a time, in the dry breading mixture and gently press down on each side so that the pork chop is completely and thoroughly covered.
- Pour olive oil on the bottom of a baking pan, just enough to coat the pan and no more.
- Place each battered pork chop in the baking pan — you can also fry these in a frying pan if you prefer.
- Bake for 20 minutes.
- Turn over the breaded pork chops and bake for another 20 minutes.
- For a lovely golden brown color, turn the broiler of the oven on and broil for about another 10 minutes, keeping a very close eye on the chops so that they do not burn.
- Serve with lemon slices and capers on top.
Notes
- NOTE: This is a very humble, everyday, family weekday recipe!
- If you want something more special and worthy of a special dinner with guests, then simply add a Tbsp. or two of Marsala to the olive oil (whether baked or fried) in the pan.
- If you choose to prepare the Scallopini in this more elegant manner, squeeze a little bit of lemon juice into the Marsala, and add the capers. You can also add some sliced mushrooms!
- Be creative and just go with it.
- This is a super easy recipe that will delight everyone!
