Parmesan Crusted Pork Chops

Giorgio Celmo

Ingredients

1/3 cup all-purpose flour

1 large egg

3/4 cup Panko bread crumbs

1/2 cup grated Parmesan cheese

3/4 teaspoon salt, divided

4 boneless pork loin chops, 5-6 ounces each

3 tablespoons olive oil, divided

1 tablespoon lemon juice

6 cups bite-sized pieces Romaine lettuce

Directions
Preheat oven to 450; Line a baking sheet with foil.

Place flour in a bowl. In a separate bowl, whisk egg with 1 tablespoon water. In a third bowl, combine panko, Parmesan, and 1/2 teaspoon salt.

Dip pork in flour, then egg, and finally in panko mixture, pressing to adhere. In a large nonstick skillet, heat 2 tablespoons of oil over medium. Add pork and cook, working in batches if necessary until golden brown, about 2 minutes per side. Transfer chops to a baking sheet. Bake about 4 minutes or until crisp outside and cooked through.

In a medium bowl; whisk together lemon juice, remaining tablespoon of oil, and remaining 1/4 teaspoon salt. Add lettuce to bowl and toss to coat. Place chops on a plate and top with salad.