These thin pork chops are coated in a flavorful mixture of panko bread crumbs, Parmesan cheese, and fresh sage.
Thin-cut pork chops will be just cooked through at the same time that the breading is browned and crisp.I have what might be called a "modern" family. In my case, that means three parents , plus a divorce-sprawled group of in-laws. While divvying up vacations and holidays is a little complicated, most of the familial challenges I have to navigate are pretty minor.
With chops, though, and especially thin ones that are quickly fried, it turns out that this is less important. I made a mixed batch of fried chops one day, and I wasn't able to figure out afterward which ones had been dry-brined and which hadn't. Given how quick breading and frying pork chops otherwise is, I didn't find much of a reason to make it take any longer for such negligible results. Salting right before breading works just fine.
Let the excess egg drain off, then move the chop to a third large, shallow bowl of seasoned bread crumbs. My favorite type is panko, the large, airy Japanese bread crumbs, which form a slightly thicker and more crisp-tender crust than finely ground ones. Sometimes panko can be a little too large, but just crushing it with your hands is usually enough to break it down to a somewhat more manageable size. I mix the panko with grated Parmigiano-Reggiano cheese, minced fresh sage, salt, and pepper.
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