Natural pork cutlets with a crispy crust baked in the oven
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This method of cooking meat is perfect for Sunday dinner: quick, delicious, and with minimal mess. Natural bone-in pork chops are moistened with a little water and then rolled in a large bag in a mixture of panko breadcrumbs, grated Parmesan cheese, and aromatic Italian seasoning, ensuring the mixture adheres well. Bake the chops on a rack placed on a baking sheet to ensure even browning on all sides. The meat turns out incredibly juicy, and the crust is incredibly crispy and flavorful. Serve with lemon wedges for drizzling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork cutlets, 2 cm thick, on the bone (about 1 kg)
- 1.5 tbsp. panko breadcrumbs
- 5 tablespoons of vegetable oil
- 3 tbsp. l. grated parmesan
- 2 tsp dried Italian seasoning
- Lemon wedges, for serving (optional)
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Recipes with similar ingredients: pork loin, pork, panko breadcrumbs, Parmesan cheese, Italian seasonings
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Combine breadcrumbs, vegetable oil, Parmesan cheese, Italian seasoning, and 3/4 teaspoon each of salt and black pepper in a large zip-lock bag. Place the pork chops in a large bowl and toss with 1 tablespoon of water. Place the pork chops in the bag and shake well to coat them with the breadcrumb mixture, pressing it firmly onto the pork.
- Place the patties on a rack set over a baking sheet and evenly spread the remaining breadcrumbs on top. Bake until the breadcrumbs are golden brown and the internal temperature of the meat reaches 165°F (74°C) on a meat thermometer (read away from the bone), about 30 minutes. Serve immediately with lemon wedges, if using.
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